Pleasingly Pureed: Leek, cauliflower, potato soup.

I don't know about you but I love a pureed soup. This one was inspired yet again by the market's bounty. It is simple in prep as well as flavours. I was going to take a lovely picture with green onions as a garnish but my stomach had other ideas after coming in from a crisp morning of yard work.

Leek, Cauliflower, Potato Soup

1 white or yellow onion, chopped
3-5 cloves of garlic, chopped
2 TBS of ghee or coconut oil
1 medium head of cauliflower chopped
3 potatoes peeled and chopped
3 leeks, white ends chopped
4 cups of stalk
3 TBS or roughly 1/2 fresh squeezed lemon
pinch of traditionally harvested sea salt
generous amount of fresh ground pepper

1. Chop the leeks and put in bowl and cover with cold water to remove any sediment. Just lift out the floating leeks when ready to add to pot. Leaving water and sediment behind.
2. In a good sized soup pot add the ghee, leeks, onions and garlic and saute til onions are translucent and beginning to caramelize. Careful not to burn the garlic.
3. Add in the potatoes and cauliflower. Stir to coat in onion mixture and oil.
4. Add in the stock. Homemade is always recommended but you may use either veggie or chicken stalk here. Just check your ingredients list to make sure it is without sugar and additives like MSG.
5. Bring mixture to boil and let simmer until potatoes and cauliflower are soft.
6. Puree with a stick blender, regular blender or food processor until smooth.
7. Stir in fresh lemon.
8. Add salt and pepper to taste.