Dairy Free Cauliflower Leek Soup

1 T olive oil

2 leeks, sliced

2 shallots, sliced

1 garlic clove, chopped

Cauliflower, roasted

1 c plain almond milk (Three Trees)

1 (5 oz) plain yogurt df (Culina)

3 c vegetable broth (Kettle & Fire)

salt and pepper

• Preheat oven 400. Toss cauliflower on a baking sheet with olive oil and roast until slightly crispy.
• In a large soup pot, warm olive oil. Add leeks, shallots, and garlic until fragrant.
• Add roasted cauliflower, almond milk, and dairy-free yogurt.
• Pour in vegetable broth and season with salt and pepper.
• Turn up heat slightly and bring to boil, lower and simmer 15 minutes.