Easy Cauliflower "cream" Soup

This will be my 5th posted recipe moving me from Preemie to Undiscovered Chef for the PAC 2011! 8) That's one way to get me to stop procrastinating! A good friend of mine made this one day when I was visiting and I was so impressed with the taste and simplicity that I had to make my own version. She used chicken bullion but I personally prefer home made chicken stock or at least canned (low-sodium) when I'm out of my own. This soup is very versatile and healthy. Lovely to eat as is or use as a base for whatever you want to add. It makes a great "cream" base for those that are lactose intolerant and gluten sensitive (and to hide those veggies from picky kids, big & small). I've added broccoli with the cauliflower but didn't really care for the colour so would likely add it pre-steamed at the end next time.

• Ready In: 30 mins
• Serves: 8
• Yields: 8 cups

Ingredients

• 1  tablespoon extra virgin olive oil
• 2  garlic cloves
• 1  medium head cauliflower, washed and chopped
• 2  leeks, rinsed and sliced (optional, onions would work too)
• 6  cups  chicken stock (or enough to cover cauliflower)
•  sea salt
•  fresh ground pepper

Directions

1. Over medium heat in a large pot or dutch oven, saute garlic & leeks with extra virgin olive oil until just soft (not browned).
2. Add chopped up cauliflower and quickly stir (do not brown).
3. Add chicken stock.
4. Bring to a boil. Reduce to simmer for 15 - 20 minutes, covered.
5. Remove from heat and cool slightly.
6. Puree in the pot with a hand blender or in a food processor.
7. Return pot to stove and reheat soup.
8. Serve and enjoy!
9. ----.
10. You can use vegetable stock to make this vegetarian.
11. Add other veggies, such as carrots or celery for more flavour.
12. Cream corn and ham for a lovely chowder.
13. Variety of cheese for a nice, healthy cheese soup.
14. Be creative ! I'd love to hear your ideas :D.