This chilled cauliflower soup is both light and satisfying. Perfect for lunch on a warm sunny day. Chillin' Cauliflower Soup
1 TBS Olive oil
1 head cauliflower
3 red potatos
4 Cups vegetable broth or water*
In a large pot heat olive oil and add chopped onion and chopped leek and saute until softened. Add chopped cauliflower, chopped potatoes (you can leave the skin on,) herbs-use about 1 heaping TBS fresh or 1 tsp dried of each-and add broth or water to cover. Simmer until potatoes are done. Blend with immersion blender until smooth. Let it chill in the fridge a few hours or overnight.
*If you have the time, you can make broth just from the ingredients you are already using. In the large pot put in the stems from the cauliflower, the green and tough outer parts of the leeks, the skin and outer layers of the onion, and the potato peel. Add enough water to cover. Let it come to a boil then simmer for about a half hour. Drain and use the broth for the soup.