Cauliflower and Leek Soup

In a large pot, heat 2 tbsp olive oil over medium heat. Add the leeks and sauté for 5 minutes until softened.

Add the cauliflower florets, 4 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until the cauliflower is very tender.

Use an immersion blender to puree the soup until smooth. Stir in 1/2 cup heavy cream and 1 tbsp fresh thyme leaves. Heat for another 2 minutes.

For an extra layer of flavor, toast some croutons in olive oil and thyme to sprinkle on top before serving.