3 tablespoon coconut oil
1 onion, chopped
2 clove garlic, mashed
1 pinch of chili powder
1 large or 2 small cauliflower, coarsely chopped
2 leeks, rinsed and chopped (remove and discard dark green section)
6 cups vegetable stock or water
1/2 to 1 lemon
sea salt & pepper
Pepita (pumpkin seeds)
Add oil to a pot over medium- high heat. Stir in the onion, leek and garlic and cook for 7-8min. Add cauliflower and let it cook for a few more minutes. Add broth and let it boil and then lower the heat to simmer until the cauliflower is soft. Puree the soup in a blender or using hand-blender. Stir in lemon juice, salt and pepper. If the soup is to thick add some of the water.
Pour into bowls or cups and serve with olive oil, fresh thyme, lemon peel or juice and roasted pepitas as garnish.