2 tablespoons butter or avocado oil
1 onion, diced
2 garlic cloves, minced
3 leeks, washed and sliced 
2 red potatoes, peeled and diced
1/2 cauliflower, roughly chopped
4 stalks of celery, roughly chopped
1/2 teaspoon Herbamare
Chicken broth or water 
Celtic sea salt and black pepper to taste
Crushed red pepper flakes to taste, optional  

- Melt butter in a soup pot over medium heat. Add onion and garlic, and sauté for 5 minutes.
- Add leeks, potatoes, cauliflower, and celery and season with Herbamare, sauté for 5 minutes. 
- Cover with broth or water and bring to boil. Reduce to a simmer and cook for 15 minutes. 
- Carefully transfer to a blender and puree until smooth. Season with Celtic sea salt and pepper.
- Transfer to serving bowls and sprinkle with pepper flakes. 

Enjoy!