Cauliflower Leek Soup

Cauliflower Leek Soup:
4 Tbsp olive oil
3 large leeks, halved and sliced
1/2 large head cauliflower, sliced
1 stalk of celery, sliced
12 oz of small potatoes, chopped
6 cups water
Sea salt
1 cup soy milk, plain unsweetened

Sauté leeks, add celery and cauliflower and continue to sauté. Add potatoes and water and bring to a boil. Simmer until vegetables cooked about 45 minutes. Purée with emersion blender and add salt to taste. Stir in soy milk. (I probably would have used more soy milk if I had it.)

Good hot and cold. I considered it 4 large bowls of soup at a little over 2 cups each. Yum.