Cauliflower and Leek Soup

1 small head Cauliflower, raw, (4" dia) chopped
4 cups vegetable broth (about 2 cans I guess)
1 leek, sliced/chopped
2 celery stalk, medium (7-1/2" - 8" long) sliced
10 asparagus spears, small (5" long or less) Chopped
3 cloves garlic, chopped
salt and pepper

Steam the cauliflower until it's somewhat soft. Drain. (I might steam the asparagus along with it too, just to cut down on steps)

Chop up the celery, leek(s) and garlic and have ready. This can always be done while the steaming is going on.

In a decent sized pot, add Vegetable broth, garlic and cauliflower. Let cook for a while and squish up the cauliflower using a fork/spoon/blender thing, whatever works best for.

When it's puréed enough, add the celery, asparagus, leeks and everything else.

Let cook until it's thoroughly heated and all the stuff in it is tender.

Comments:
- I doubled the leeks and then added some portabello soup.
- I added 1 celery instead of 2, and no asparagus. Then I used an immersion blender.
- Creamed all cooked ingredients in blender; added 1 tsp salt and 1 tsp coarse black pepper.

By: BUGWITCH. From: SparkPeople