Recipe Vortex

3 leeks, cleaned and chopped (see notes)

1 yellow onion, diced (small or half of large onion)

2 garlic cloves, chopped (large cloves or 3-4 small)

3 1/2 cups vegetable broth

2 1/2 cups chopped cauliflower

3/4 cups white beans, drained

3 fresh thyme sprigs

salt & black pepper

First, remove the ends and outer layer of leeks. Slice length wise in half and diced into small pieces. Then rinse diced leeks in a bowl of water.

Then with butter or oil saute diced leeks, onion, and garlic cloves with pinch of salt until browned – about 5 minutes.

In same pot with sautéed veggies add chopped cauliflower, vegetable broth, white beans, and thyme sprigs with salt & black pepper. Cover pot and let simmer for 10-12 minutes until cauliflower is soft. Use a fork to remove thyme sprigs.

Then either transfer to a high-powered blender or use a hand-immersion blender to puree until smooth. Season to taste with salt & pepper until flavor is just right and serve with crusty french bread!