Creamy cauliflower-leek soup – Rachelle Béry

Ingredients

• 4 tsp. olive oil, divided 20 mL
• 1 onion, diced
• 1 bag pre-cut leeks 250 g
• 2 cloves garlic, finely chopped
• 8½ cups cauliflower florets 2 L + 125 mL
• 1 white potato, peeled and cut into pieces
• 2 containers chicken broth 1.8 L
• ¼ tsp. each, salt and pepper 1 mL
• ¼ cup 15% M.F. cream 60 mL
• 3 tbsp. fresh chives, snipped 45 mL
• 2 tbsp. pecans, chopped 30 mL
• 3 tbsp. roasted chickpeas (see Note) 45 mL