Begin by washing your cauliflower thoroughly, then cut it into small, bite-sized florets. Clean the leeks by slicing them down the center and rinsing away any dirt. Use only the white and light green parts, discarding the dark green tops.

In a large pot, heat the olive oil over medium heat. Once the oil shimmers, add the sliced leeks and minced garlic, sautéing them for about 5-7 minutes.

Next, add the cauliflower florets and Italian seasoning. Pour in the vegetable broth and bring to a gentle simmer. Cover the pot and cook for approximately 15 minutes.

Once the cauliflower is tender, remove the pot from heat and purée the mixture until it’s completely smooth.

Return the pot to the stove over low heat. Gradually stir in hot water until you reach your desired consistency. Taste and season with salt and pepper.

Spoon the warm soup into bowls and top with shredded cheese, croutons, or fresh chives as desired.