Made this for supper tonight. Turned out good. I thought it had an excellent taste and consistency.
Ingredients: (measurements given in Imperial, so you'll have to do your own conversions to Metric)
1 head cauliflower, leaves removed, florets separated
1 leek, trimmed, thoroughly cleaned and finely chopped
1 carrot, peeled and finely diced
2 cloves garlic, minced
6 cups (48 oz) low sodium chicken broth (substitute vegetable stock if vegetarian/vegan)
2 tablespoons olive oil
salt and pepper
In large saucepan, combine vegetable/chicken stock, cauliflower, and garlic and bring to boil. Boil gently for 30 minutes until cauliflower is very tender.
While cauliflower is boiling, heat 2 tablespoons oil in another saucepan and add the leeks and carrots and sautee until tender, but do not let the leeks brown. Remove from heat and set aside.
Add stock/cauliflower mix to a blender in small batches and puree until smooth. Pour into saucepan containing leeks and carrots. Place saucepan back on heat (low) and bring to temperature. Season with salt and pepper to taste.