Ingredients
- 2-3 cups or more rough chopped purple cauliflower (or ; yellow, green, or romanesco
- 1-2 Small zucchini, rough chopped
- 1/2-1 C Onion, rough chopped
- 1/2-1 C Leek, chopped ( white part only)
- 3 fresh garlic cloves , chopped or 1 Tbsp. shallot, chopped
- 1 1/2 tsp fresh minced thyme (dried 3/4 tsp)
- 2 T Olive Oil
- 1/2 C or cannellini beans, drained
- 4 C Stock: Homemade chicken, vegetable or Imagine’s No-chicken broth
- 1 tsp. Celtic Sea Salt to taste
- Fresh ground pepper
Instructions
- Sauté onion, leek, and garlic in oil
- Add remaining vegetables, minced thyme leaves, and stock.
- Bring soup to a boil.
- Lower heat and simmer for 10-15 minutes, until vegetables are fork tender, mashable
- Carefully use an immersion hand blender to puree
- Adjust seasonings: more salt and pepper.
- Top with a few sprigs fresh thyme, chives or lavender blossoms.
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