Prep time 10 minutes
Cook time 20 minutes
Yield: Serves or Makes 2-3
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.