Cauliflower Leek Soup
You will need:
2 heads cauliflowers (cut into small pieces)
2 Leeks (chopped)
1 tablespoon olive oil
1 large carrot (chopped)
1 onion (chopped)
3 cloves garlic
2 boxes low sodium vegetable broth
salt and pepper
Sautee (in one tablespoon oil) the onions, leeks, and garlic until tender. Add the cauliflower and carrots and pour in the broth. Add salt and pepper to your liking. Once cauliflower and carrots are soft go ahead and use your immersion blender and puree to the consistency you desire. You can use a blender or food processor if you don't own an immersion blender. I let the soup sit on low heat for about 30 minutes. I suggest you and your family enjoy it right away (once it cools a bit) and make sure you have small glass Tupperware around so you can keep some in the frig for you to enjoy throughout the week. Freezing works too just remember to leave extra room for expansion!
I use the Cuisinart CSB Immersion Hand Blender and love it!