Cauliflower Soup

2 Tbs. olive oil

2 garlic cloves, peeled and crushed

2 onions, peeled and chopped

3 leeks, washed, trimmed, and sliced

½ head of celery

1 cauliflower, trimmed and cut into small florets

4 cups water

1 cup brown rice, cooked

1 tsp. cumin

3 Tbs. parsley

Heat oil in a large saucepan with 1 Tbs. water over low heat.  Add garlic, onions, leeks and celery.  Cook over low heat for 20 minutes, stirring occasionally.  Bring to boil and reduce heat and simmer for 10 minutes, or until cauliflower is tender.  Add cooked rice.  Leave to cool for 5 minutes then blend in a food processor or blender until smooth.  Add more water if necessary.  40 minutes preparation time.  Makes 4 servings.

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