cauliflower soup

this yummy soup reminds me of potato leek soup minus the potato....

ingredients/supplies:
-2 heads of organic cauliflower (if the head is larger - you may only need one)
-1 small white or yellow onion (if it is a large onion - use only 1/2)
-1 shallot
-1 leek
-2 stalks of celery
-1 box (32oz) of organic, low sodium veggie or chicken broth (homemade broth or canned broth works too)
-1 tablespoon of olive oil
-salt and pepper to taste
-dash of white vinegar
-you will need a blender or immersion blender, a soup pot, a knife and a cutting board

prepping/chopping/cooking:

prep:
-rinse the leek and celery with water
-cut the cauliflower off the main stalk into little flowers - or trees as they look to me - and rinse with water
-put your pot on the stove
-get your blender or immersion blender out

chop:
-chop the onion, celery, shallot into slices - whatever shape you fancy as it will all be blended in the end
-chop the leek (first discarding the root) by chopping the white portion into rings until the leek starts to turn light green (this will be the only portion used for this soup)

cook:
-heat the stove to medium heat and place the pot on the heat
-add the olive oil to the heated pot
-add the leek, celery, onion, and shallot and saute until the colors turn bright and the onions look a bit translucent
-add cut cauliflower and stir together
-add broth just to cover veggies
-lightly boil until cauliflower is tender
-use immersion blender or blender to blend to a smooth texture (if you are using a blender, make sure that you are careful when starting the blender as the steam will create a ton of pressure and the soup will explode all over you and your kitchen (and it hurts to be burned with hot soup) so make sure you are very firmly holding the lid on the blender before starting to blend)
-add salt and pepper to taste
-add a dash of white vinegar and give final stir

top with cheese (i love it with a bit of parmigiano) or truffle oil or bacon or just plain...

enjoy!