Kickin Leek and Cauliflower Soup

Soup

• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 2 small-medium sized cauliflower heads
• 3 large leeks
• 1 yellow onion
• 3 garlic cloves
• 2-3 whole carrots
• 1 tablespoon dulcet madras curry mustard (or 2 teaspoons Dijon mustard and one teaspoon yellow curry powder)
• 4 cups vegetable (or chicken) stock
• 1 teaspoon sea salt
• freshly ground pepper
• 1 teaspoon red pepper (preferable cayenne)

Garnish

• sour cream
• 2 handfuls fresh watercress

1. Wash leeks and slice the white and pale green sections. Chop onion.
2. Melt butter and olive oil in a soup pot. Add leek and onion to pot. Let cook slowly for about 15 minutes.
3. While leeks and onions cook, chop up cauliflower into small florets. Then slice carrots or grate into fine pieces. Slice garlic.
4. Add mustard/curry and garlic. Stir to combine.
5. Add cauliflower, carrots, and stock and bring to simmer.
6. Simmer until cauliflower and carrots are tender (about 15 minutes)
7. Puree the soup with an immersion blender or you can let the soup cool and puree in a blender or processor)
8. (optional) Adjust consistency and taste by adding ½ -1 cup of coconut milk or water.
9. Add ½ teaspoon of cayenne pepper and puree once more.
10. Add salt and white or black pepper to taste.
11. Ladle into serving bowls. Garnish each serving with a dollop of sour cream and a few watercress leaves.