Adapted from Sweet Paul Magazine
2 Tbsp olive oil
1 yellow onion, chopped
1 large potato, peeled and chopped
1 leek, only the white, chopped
1 large cauliflower head, chopped
5 cups vegetable or chicken stock
1 cup cream
salt & pepper, to taste
Splash of olive oil
In a large pot, heat oil and sauté onions, potatoes, and leeks until onions have softened. Add cauliflower to pot and poor in stock. Bring soup to a boil and allow to simmer until cauliflower is very soft (about 15 minutes).
Transfer soup to a blender and process until very smooth. Return soup to pot and ad cream. Cook for an additional five minutes. Salt and pepper to taste. Serve drizzled with olive oil and sprinkled with black pepper.