Heat the olive oil over medium-high heat; add the leeks, celery, and 1 tsp salt and sauté until soft, about 5-6 minutes. Add the shallot, stir, and cook another minute until very fragrant. Add the stock, 2 cups water, 1 tsp sea salt, 1 tsp pepper and bring to a boil. Add the cauliflower florets and turn the heat to medium; simmer 30 minutes until the cauliflower is fork tender. Discard the bay leaf. Puree the soup with a hand blender, or in small batches in a blender or food processor. Add the pureed soup back to the pot and stir in vinegar and ½ – 1 cup purified water (depending on desired texture.)

This soup can be stored in the refrigerator in an airtight glass container for up to 3 days. It also freezes well.

Add-ins: Garnish with roasted pumpkin seeds or pine nuts for added crunch and added minerals!!