Step 1

Prepare your veggies - slice the garlic, cut the cauliflower into florets, and slice & wash the leeks. Make sure to remove any dirt left between the leek layers.

Step 2

Heat up oil in a large pot on medium heat. Add leeks and garlic and saute until soft, about 10 mins.

Step 3

Add cauliflower, vegetable stock, rice & seasoning and turn up the heat. Bring to a boil & then let simmer until cauliflower is tender & the rice is cooked - approx. 10 to 15 minutes.

Step 4

Blend the soup either in a benchtop blender or using an immersion blender. The longer you blend, the creamier & silkier the soup will be.

Step 5

Serve immediately with a swirl of soy cream & crunchy roasted seeds.