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Slice the leeks and put them in a bowl of water, rub them thoroughly to remove all dirt it may have.
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In a large pot over medium heat, add the oil and leeks and cook about 5 minutes, add the garlic and cook for a couple of minutes.
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Add the cauliflower and broth. Cover the pot, lower the heat and let it simmer for 15 minutes or until the cauliflower is soft.
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Using an immersion blender (or a blender) puree the soup until smooth.
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Serve topped with the wild mushrooms and a drizzle of extra virgin olive oil.