- 2 cups cauliflower, cut into florets
- 1 leek, trimmed, cleaned and thinly sliced
- 1 zucchini, chopped
- 2 cups vegetable broth
- 1 cup almond milk
- 1 tablespoons fresh thyme
- 1 clove garlic, minced
- Olive oil
- kosher salt, To Taste
- black pepper, To Taste
Heat oil in an oven over medium heat. Add the leek and cook until softened.
Add the zucchini, cauliflower and garlic. Cook for 2-4 minutes and add vegetable broth, salt, pepper and thyme. Cook for 15-20 minutes.
Add the almond milk and the soup to a blender and puree until smooth.
Serve and add a drizzle of olive oil, thyme and black pepper to garnish.