Ingredients

1. 1 head of cauliflower, cut into florets
2. 6 large carrots, peeled and diced
3. 1 leek, sliced thinly (use the white part only)
4. 2 shallots, diced
5. 2 cloves garlic, minced
6. 1 onion, diced
7. 6 cups of veggie broth
8. 2 Tbsp olive oil
9. 2 Tbsp fresh dill, chopped
10. Pepper to taste

Directions

1. Heat a large stockpot over medium heat, sauté the garlic, onion, shallot and leeks until slightly browned.
2.  Add carrots and cauliflower and stir.
3.  Add broth and dill and increase the heat to high to bring contents in pot to a boil.
4. Once boiling, lower the heat and cover and simmer for 20 minutes.
5. Puree the soup using a blender and season with salt and pepper to taste.