1 medium cauliflower head, or one 2 pound pkg frozen cauliflower florets
3 medium carrots, sliced
1 big or 2 medium potatoes, in chunks
4 Tbsp olive oil
4 to 6 cups chicken broth, or use bouillon and water
Salt and pepper
1/2 cup goat, Cheddar or Feta cheese
How to make it
In a medium pan heat oil on medium, add leeks and garlic. Cook until leek is transparent.
Add cauliflower, carrots and potatoes. Stir well. Add broth just to cover veggies and season with salt and pepper. Cover and bring to a boil. Reduce heat until just simmering. Cook for about 20 minutes or until vegetables are tender.
Mix in a blender, working in batches if necessary, until soup becomes a cream. Add cheese, Mix again and season to taste.
When ready to serve, garnish with some sweet pimentón (Spanish paprika) on top and drizzle a little extra virgin olive oil for extra flavor.