Cauliflower Soup

This is a nourishing winter soup. The bay leaf is supposed to help take away the strong smell of cooking cauliflower.

Ingredients >    4 carrots, peeled and sliced >    The white and light green part of 3-4 leeks, washed well and sliced >    1 onion, peeled and sliced >    2 Tbsp olive oil >    2 cloves of garlic, crushed >    1 large cauliflower, separated into florets >    1.75 litre water >    3 Tbsp vegetable soup powder (we are not master chef) >    1-2 bay leaves >    2 peppercorns >    1 tsp mixed herbs >    Salt and freshly ground black pepper

Steps 1.   Heat the oil in a large saucepan. 2.   Put in the carrots, leeks and onions and sauté for a few minutes. 3.   Add the garlic, stir well and continue sautéing. 4.   Put on the water to boil. 5.   Separate the cauliflower. 6.   Add the cauliflower, bay leaf, peppercorns mixed herbs and water to the pot. 7.   Add the soup powder and stir well. 8.   Season with salt and pepper. Remember that the soup powder already contains salt. 9.   Cover the pot, bring the soup to a boil, and reduce the heat to its minimum so that the soup is barely bubbling. 10. Simmer for about 1 hour, until the cauliflower is soft. 11. Let it cool a bit in the pot and then puree the soup using a hand blender stick. 12. Taste and adjust the seasoning.