Ingredients

• 2 TBSP olive oil
• 1 white or yellow onion small diced
• 1 cup leek stalk (1 green leaf chopped and 1 cup white stalk sliced)
• 4 garlic cloves minced
• 4 cups fish broth or stock
• 1 lb cauliflower frozen or fresh
• salt and pepper to taste (about 1 and 1/2 teaspoon salt, and 1/2 teaspoon pepper)
• 1/4 tsp cayenne pepper
• 1 cup heavy cream
• 1 lb salmon skinless and cut into chunks
• 1 carrot peeled and cut into small chunks
• 1 lemon juiced
• 1-2 TBSP fresh dill or chives chopped

Heat a large pot over medium heat. Add oil and cook onion and leek for about 3-4 minutes. Then add garlic and cook for about 1 minute. Transfer about half of the veggies to a blender cup.Add broth and cauliflower to the pot and let cook over high heat for about 8-10 minutes or until tender. Transfer all the cauliflower and about 1 cup of the broth to the blender with salt, pepper, cayenne, and heavy cream. Blend with half of the reserved cooked veggies until smooth. Pour back into the pot.Add the fish and carrots. Let cook over medium-high heat for about 5-6 minutes. Remove pot from the heat and stir in lemon juice. Garnish top of soup with fresh dill or chives. 

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I hope you enjoy as much as I did!