Ingredients: 

• 2 tablespoons extra virgin olive oil
• 2 teaspoons minced garlic (2 cloves)
• 2 cups of thinly sliced leeks (white parts only)
• Celtic sea salt
• 1 large head cauliflower, chopped
• 7 cups of vegetable broth
• 1/4 cup raw unsalted cashews
• 3 tablespoons chopped chives
• 1 package of diced pancetta 

Instructions:

1. In a  7" Sauté Skillet, sauté 1 package of diced pancetta.
2. Chop 2 large leeks only using the white parts and 1 head of cauliflower.
3. In your 4 Quart Stock Pot, heat the oil over medium heat and sauté the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and sauté for another minute.
4. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 to 30 minutes until the cauliflower is completely tender.
5. Remove the stockpot from heat and let the soup cool, then stir in cashews. 
6. Pour soup into blender in batches and blend for about a 1 minute or until smooth and creamy. 
7. Return the soup to the 4 Quart Stock Pot and warm it over low heat. 
8. Add salt to taste
9. Pour into bowls and add pancetta, cheese, and chives on top. 
10. To make Vegan just add chives.