Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 large leek, white and light green parts only, sliced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 head cauliflower, cut into small florets
  • 2 medium carrots, diced
  • 1 cup cannellini beans, drained and rinsed
  • 1/2 cup fresh spinach
  • 4 cups low-sodium vegetable broth
  • 1 tbsp lemon juice, freshly squeezed
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp smoked paprika

Instructions:

  1. Heat the olive oil over medium heat in a large pot. Add the sliced leeks and sauté until translucent and fragrant (about 5 minutes). Stir in the minced garlic and ginger, cooking for another 60 seconds.
  2. Add cauliflower florets, diced carrots, and smoked paprika to the pot. Stir to coat the vegetables in oil, then pour in the vegetable broth.
  3. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for approximately 20 minutes until carrots are fork-tender and cauliflower is soft.
  4. Stir in the cannellini beans and spinach, allowing them to wilt for 2 minutes. Turn off the heat.
  5. Using an immersion blender or high-speed blender, process the soup until completely velvety. Stir in the lemon juice and season with salt and pepper.