1 head cauliflower (about 2 pounds)
4 tablespoons coconut oil
1 leek, sliced thin, washed thoroughly (do not use dark green parts)
1 small onion, sliced thin
Salt and pepper
4 1/2 – 5 cups water
1 drop each Lemongrass, Cilantro, Ginger and Lime Essential Oil
1/2 teaspoon sherry vinegar
3 tablespoons minced fresh chives
Break florets off cauliflower. Cut into 1/2" thick slices. Slice core thinly. Set aside 1 cup of florets.
Melt 2 tablespoons coconut oil in large saucepan over medium-low heat. Add leek, onion, and 1 1/2 teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 5 minutes.
Increase heat to medium-high. Add 4 1/2 cups water, sliced core, and half of sliced cauliflower. Bring to a simmer. Reduce heat to medium-low and simmer for 15 minutes. Add remaining sliced cauliflower and continue to cook until cauliflower is tender, 15-20 minutes.
While soup simmers, melt remaining coconut oil in 8-inch skillet over medium heat. Add reserved florets and cook, stirring frequently, until florets are golden brown, 6 to 8 minutes. Remove skillet from heat and use slotted spoon to transfer florets to small bowl. Toss florets with vinegar and season with salt to taste.
Process soup with immersion blender until smooth. Rinse out pan. Return pureed soup to pan and return to simmer over medium heat, adjusting consistency with remaining water as needed and seasoning with salt to taste. Serve, garnishing individual bowls with browned florets and chives. Season with pepper to taste.