This soup is so velvety, it’s hard to believe the recipe doesn’t call for cream. It can be served as a fabulous appetizer, served in a chic shot glass (as pictured) or as the main course, great with a toasted sandwich. No winter blues with this on the stove. We say winter is golden!

by Tina Martini, The Medicine Chef  

Ingredients

• 1 Tbls Sunflower oil or Butter
• 3 large Leeks
• 2 large heads golden, purple or white Cauliflower
• 4 cups water or Vegetable Stock
• Salt and Pepper to taste
• Garnish suggestions- Diced apples, toasted pine nuts, chutney, or heirloom tomato/herb salad.

Preparation

1. Leeks grow in sand, so we need to be extra careful with their cleaning. Remove green tops and root end. Split lengthwise and open leaves. Rinse thoroughly under running water. If you have time, it’s helpful to soak them in a bowl of cold water. The sand will sink to the bottom of the bowl. Slice leeks across the grain into short ribbons and pat dry with paper towels before sautéing.
2. Heat oil over medium heat. The goal is to “melt” the leeks, not caramelize them.
3. Add sliced leeks, stirring to coat with oil. Spread leeks out evenly over the bottom of your stock pot.
4. Continue to soften the leeks. Season with salt and pepper, building the layers of flavor as you add each ingredient, chefs.
5. Wash the cauliflower and trim the end by inserting the blade of a sharp paring knife near the stock and cutting in a circular motion. This action will separate the florets from the stock.
6. Trim the florets into equal sizes and slice the stock into 1 inch pieces.
7. Add cauliflower to pot. Season and cook over medium heat until cauliflower starts to sweat.
8. Add water or broth. Cover pot and cook until cauliflower is fork tender.
9. Turn off heat. Here is where an emersion blender comes in handy. If you don’t have one, please follow these rules for blending hot liquid. Remove the center vent lid in the blender top. Have a clean kitchen towel at hand. Gradually ladle soup into blender. Cover with top and towel, allowing some air/steam to escape. Blend on low. Stop and scrape down sides.
10. Continue to blend to your desired texture. If you want the soup to be a little more fluid, add more water or broth.
11. Pour back into stockpot, taste, season and warm through.

Phyto Facts: I stumbled upon this article from Dr. Joseph Mercola quite by accident. He explains the medicinal qualities of cauliflower so well that I have nothing to add and I’m pleased to be able to share it with you. (article link) He really understands the fine points of medicinal nutrition. Enjoy!   

by Chef Tina Martini, “The Medicine Chef” @MedicineChef | Facebook Chef Martini is an experienced, well-versed television personality with a successful and proven track record. She holds a doctorate from Bastyr University in Naturopathy and a Nutrition degree from San Diego State University. She mixes cooking with nutrition, fitness and wellness!