I’ve shared this before, but I felt inclined to mention the reason that I may share a lot of “soup and stew” recipes is because it’s one of my favorite meals(especially in the winter) to take to work with me for lunch during the week. So on most Sunday’s I make a big pot of soup and the soup this week happened to be Potato, Cauliflower, and Leek Soup. It’s a pretty simple and filling soup and I know I’ve shared something similar to it in the past. I didn’t add many spices or herbs to this recipe, just a lot of fresh ground black pepper to the top, which I happen to like. I can also see adding fresh parsley and/or parmesan cheese on top if you’d like, served with oyster crackers or freshly baked bread, which is a nice touch. I haven’t tried this recipe with a non-dairy milk yet, but I’m sure it should do just fine. Be sure to wash your leeks , because they can be dirty/gritty. Lastly, for this soup, I tend to slightly over cook my cauliflower, but if you want your cauliflower to be firm, then you may want to wait and add it in when you add in the vegetable broth.