LONGEVITY LEEK SOUP

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Step 1

2 tablespoons extra-virgin olive oil

Step 2

1 pound leeks, cleaned and chopped

Step 3

2 stalks celery, diced

Step 4

3 cloves garlic, minced

Step 5

1 tablespoon chopped fresh thyme

Step 6

Zest of 1 lemon

Step 7

1 large head cauliflower, cut into 2-inch florets

Step 8

1/2 teaspoon fresh nutmeg

Step 9

1 teaspoon fine sea salt (or more to taste)

Step 10

2 teaspoons coarse black pepper

Step 11

2 quarts vegetable stock

Step 12

1 bay leaf

Step 13

Finely chopped chives for garnish

Step 14

Instructions:

Step 15

In a large soup pot, heat the olive oil over medium-high heat.

Step 16

Add the leeks, celery, garlic, thyme, lemon zest, and cauliflower, along with the nutmeg, salt, and pepper to the pot. Sauté over medium heat, stirring regularly until the leeks begin to wilt.

Step 17

Add the stock and the bay leaf and cook, covered, for 25 to 35 minutes, until the cauliflower is very tender.

Step 18

Blend using a stick blender, or transfer into a regular blender. Blend until smooth (work in batches, so as not to overfill blender).

Step 19

Once pureed, return the mixture to the heat, and cook for an additional 10 to 15 minutes.

Step 20

Taste, and adjust seasoning as needed.

Step 21

Serve garnished with chopped chives.

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