2 tablespoons olive oil
3 tablespoons butter
3 Red Dog Farm Leeks, cut into 1 inch pieces
1 large head Red Dog Farm Cauliflower, chopped
3 cloves Garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper to taste
1 cup heavy cream (optional)
1 Red Dog Farm Watermelon Radish, grated

Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.

Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream if you wish, and continue blending until smooth. Garnish with grated watermelon radish.