3 tbsp coconut or avocado oil
1 cup sweet potato, chopped
2 cups cauliflower, chopped
1 cup fennel bulb trimmed and chopped
2-3 large leeks, washed and chopped use both white and green parts
3 cloves garlic, minced
2 bay leaves
1 tsp thyme powder
1 tsp garlic powder
3-4 cups vegetable broth or bone broth
Optional topping: chives, seeds, pepper flakes, sprouts
Sauté leeks in oil until soft. Add garlic and cook until fragrant. Add cauliflower, sweet potato, and fennel. Sautee for a few minutes. Add bay leaves, seasonings and broth. Bring to a boil, cover, and turn down to a simmer for 20 minutes or until tender. Remove bay leaves. Blend soup with an immersion blender or standing blender until smooth. Add more water or broth until desired consistency is reached. Season with salt and pepper. Top with chives, seeds or sprouts.
