Post any of your iEat Green recipes either on Instagram using the hashtag #iEatGreenRecipes and tag @ieat_green  or on Facebook.

Follow iEat Green on Instagram and Facebook for more healthy & delicious recipes!

Ingredients:

1. 2 medium leeks, chopped (I always use some of the coarse green part as well as the white; it deepens the flavor)
2. 2 shallots, diced
3. 4 scallions, chopped
4. Olive oil
5. 1 head of cauliflower, broken or cut into small florets
6. 4 potatoes, 1/2” cubed
7. 8 cups of stock ( I used Umami powder to make my stock)
8. 1 Package fresh Tarragon or 2 Tbs. dried Tarragon
9. 1 Tbs. chopped parsley, plus teaspoons for garnish
10. Salt/pepper to taste

Instructions:

1. Heat the oil in a large pot. (I used my Insta Pot set to ‘sauté’on low)  
2. Add the chopped leeks, scallions, and shallots to the pot and simmer, covered, stirring frequently until the leeks, scallions, and shallots are soft and fragrant.
3. Add the cauliflower and potatoes, stir to coat with oil, and cover again. Cook slowly until potatoes are soft. Add 1 Tbs. of water at a time, if the potatoes are sticking to the bottom of the pot. 
4. Boil 8 cups of water or vegetable stock and add to pot. (If using water, dissolve a packet of Umami broth or GF bouillon cube into water, before adding to pot.)
5. Add the tarragon, salt, and pepper to taste, and parsley and cook soup for 10 minutes.
6. Using an immersion blender into the pot, blend the soup until smooth.
7. Adjust the seasoning. Add more chopped tarragon or fresh dill