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Author Notes: This recipe was inspired by a recipe I came across on LunaCafe with several tweaks and variations. I always like a "kick" in my soup to keep my body & soul warm during the cold winter months! —anniefeldman
- 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)
- sour cream
- 2 handfuls fresh watercress
- Wash leeks and slice the white and pale green sections. Chop onion.
- Melt butter and olive oil in a soup pot. Add leek and onion to pot. Let cook slowly for about 15 minutes.
- While leeks and onions cook, chop up cauliflower into small florets. Then slice carrots or grate into fine pieces. Slice garlic.
- Add mustard/curry and garlic. Stir to combine.
- Add cauliflower, carrots, and stock and bring to simmer.
- Simmer until cauliflower and carrots are tender (about 15 minutes)
- Puree the soup with an immersion blender or you can let the soup cool and puree in a blender or processor)
- (optional) Adjust consistency and taste by adding ½ -1 cup of coconut milk or water.
- Add ½ teaspoon of cayenne pepper and puree once more.
- Add salt and white or black pepper to taste.
- Ladle into serving bowls. Garnish each serving with a dollop of sour cream and a few watercress leaves.
- This recipe was entered in the contest for Your Best Leeks
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