Creamless cauliflower leek soup

INGREDIENTS

• ¼ tsp black pepper
• ¼ tsp salt
• 2 tbsp olive oil
• 2 tbsp butter
• 3 leeks
• 1 head cauliflower
• 6 cloves of garlic
• ½ tsp dried thyme
• 8 cups vegetable broth
• ¼ cup oatmeal
• 1 half lemon

TOOLS

• 1 knife
• 1 hand blender
• 1 wooden spoon
• 1 lid
• 1 saucepan
• 1 bowl
• 1 squeezer

Chop the cauliflower into florets. Peel and mince the garlic. Slice the leeks and cut the lemon in half.

Squeeze the lemon halves using a squeezer to get lemon juice.

Place a saucepan over medium heat and add the butter. Then, pour in the olive oil. Add the leek slices, chopped cauliflower, minced garlic, and dried thyme to the saucepan. Stir with a wooden spoon for 2 minutes.

Cook for 8 minutes before adding the veggie broth. Cook for another 5 minutes on high heat before covering with a lid. Cook for 45 minutes more on low heat.

Remove the cover from the saucepan and turn off the heat. To create a soup, mix the contents of the saucepan with a hand blender. Then add oats to the soup. Season with salt and black pepper and stir with a wooden spoon. Then add lemon juice.

Transfer the soup to a bowl.

It’s ready to be served !