|15 min||35 min||8|
|3 tbsp||Extra virgin olive oil|
|2 medium leek(s)||Leek (root and tough dark green tops removed, cleaned)|
|2 medium stalk(s)||Celery (cleaned )|
|3 clove(s)||Garlic (finely chopped)|
|1 large head||Cauliflower (cleaned, green stem & leaves removed and cut into 2 inch florets)|
|4 cup||Vegetable stock/broth, low sodium (1 quart)|
|3 cup||Water, filtered (or more stock - more or less as needed)|
|1 leaf||Bay leaf|
|1 1/2 tsp||Red wine vinegar|
|1 tbsp||Sea salt, fine (more or less to taste )|
|1 tsp||Black pepper (coarse black pepper - more or less to taste)|
|2 stalk(s)||Chives (finely chopped, for garnish)|
|16 tbsp hulled||Hemp seeds, shelled (2 tbsp per serving, for garnish)|
In a large soup pot or dutch oven, heat the olive oil over medium-high heat. Add the leeks, celery, and a big pinch of salt and sauté until soft, about 5-6 minutes. Add the garlic, stir, and cook another minute until very fragrant, being careful not to burn the garlic.
Add the stock, 2 cups water, 2 teaspoons sea salt, 1/2 teaspoon pepper and the bay leaf, then bring to a boil. Add the cauliflower florets and turn the heat to medium; simmer 30 minutes until the cauliflower is fork tender.
Discard the bay leaf. Puree the soup with a hand blender, or in small batches in a high-speed blender or food processor until very smooth. Add the pureed soup back to the pot and stir in vinegar and 1/2 to 1 cup more stock or purified water (depending on desired texture).
Caution: Be very careful when pureeing hot liquid in a blender or food processor as hot liquid expands. Never fill the blender or food processor more than ¼ full with a hot mixture. Work in very small batches until all of the soup is pureed. Garish with fresh chopped chives and a few dashes of hot sauce if desired (Cholula is my favorite). The chives really make the soup amazing. Chopped parsley or raw pumpkin seeds are also great additions. This soup can be stored in the refrigerator in an airtight glass container for up to 3 days. It also freezes well.