2 tablespoons olive oil
1 medium onion (sliced)
1-2 leeks (sliced thin (only the white part, but save the green tops, you can chop these up and saute with olive oil and garlic!))
1-2 potatoes (optional)
1 large head or 2 small heads cauliflower
4 cups chicken or vegetable stock
1 teaspoon dried thyme
2 cloves of regular garlic or 1-2 bulbs of green garlic (optional)
½ of 1 fresh lemon
Salt + pepper (to taste)
Prosciutto or bacon (sautéed until crunchy + crumbled up (skip this to keep vegan))
spring onions or the tops of your green garlic (sliced)
In a large saute pan, heat two tablespoons olive oil over medium heat. Add the leeks and onion and saute until the onions are starting to caramelize and the leeks are starting to turn golden brown.
Add the cauliflower or romanesco and potato and sauté until it starts to brown. Add the chicken or vegetable stock and dried thyme and bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes, until the cauliflower florets are tender and cooked through.
Add the roasted garlic if using, and lemon juice and use an immersion blender to puree the soup until smooth. You can also ladle the soup into a blender to blend until smooth.
Taste the soup for seasoning and add salt and pepper to taste. If it’s thicker than you’d like, thin it out with a bit of extra stock. Serve with a drizzle of olive oil, crispy prosciutto (optional), green onions, and crusty bread.