Cauliflower and Leek Soup

Ingredients (Chickpea):

• 1 TBSP coconut oil or olive oil (coconut oil will give a very mild coconut taste)

• 2 leeks, cut into 1 inch pieces

• 2 carrots, chopped  

• 2 stalks of celery, chopped

• 1 head of cauliflower, chopped

• 8 cups of vegetable broth  

• salt and pepper to taste

Directions:

1. Heat the oil in a large pot over medium heat, and saute the leeks, cauliflower, carrots and celery for about 8 minutes.

2. Stir in the vegetable broth, and bring the mixture to a boil.

3. Reduce heat, cover, and simmer 35 minutes.

4. Remove the soup from heat.

5. Blend the soup with an immersion blender or hand mixer.

6. Season with salt and pepper.