8 cloves garlic
2 onions diced
2 leeks white part, chopped
Salt & fresh ground pepper
EV coconut oil.
Sauté veggies till caramelized.
2 heads cauliflower, cored, chopped, flowers sliced.
6 garlic cloves
Olive oil Dutch oven.
Add garlic cloves & cauliflower
Drizzle with olive oil
Sauté in Dutch oven oven stove about 20 min.
Add sautéed veggies to cauliflower.
Add @ 8 cups free range organic chicken broth.
Bring to simmer, cover 20 min.
Purée in Vitamix or use stick blender.
Add Curry and fresh cilantro.
White truffle oil.
Purée another veggie and add that.
Saute mushrooms, purée and add.
Top with frizzled shallots