3 tbsp coconut or avocado oil
3 cups cauliflower, chopped
1 cup asparagus trimmed and chopped
2 large leeks, washed and chopped use both white and green parts
4 cloves garlic, minced
2 bay leaves
1/2 tsp thyme powder
1/2 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, asparagus, seasonings and broth. Bring to a boil, cover, and turn down to a simmer for 20 minutes or until tender. Transfer to a blender and blend until smooth (or blend with immersion blender). Add more water or broth until desired consistency is reached. Season with salt and pepper. Top with chives, roasted seeds or sprouts
