Ingredients:
- 3 tablespoons veggie broth
- 1/2 yellow onion, minced
- 2 leeks, chopped
- 3 garlic cloves, minced
- Sea salt and pepper, to taste
- 1 tablespoon Bragg Liquid Aminos
- 4 cups vegetable broth
- 1 head organic cauliflower, chopped (whole, not just florets)
- 1/2 cup silken tofu
- 1/4 cup fresh chives, chopped
- Extra virgin olive oil
Directions:
- In a large stockpot, heat the veggie broth. Add the onion and leeks and gently “sauté” until tender (if it becomes too dry, add another tbsp of veggie broth. Add the garlic, seasoning, Bragg Liquid Aminos, broth, and cauliflower. Bring to a boil, turn down heat, and simmer for 20 minutes or until the densest portion of the cauliflower is tender when pricked with a fork. Transfer the mixture to a high-speed blender, add the silken tofu, and blend until smooth. Gently reheat in a saucepan. Serve topped with fresh chives and a drizzle of olive oil.
- Serves 4
