Cabbage, Cauliflower and Leeks

Today I am making a soup with cabbage, cauliflower and leeks. I actually was a little put off by the contents of the last CSA package because I wasn't sure what I would do with all of those items. As I was searching for ways to use some of them together, I ran across the following recipe on Allrecipes.com. It takes care of not only my vegetables, but also provides me with a soup that is hearty and won't be a problem for my braces-sensitive teeth.

Spanish Garlic and Vegetable Soup
adapted from http://allrecipes.com/recipe/spanish-garlic-and-vegetable-soup/detail.aspx

• 1 tablespoon olive oil
• 1 medium head cabbage, chopped*
• 1/2 head cauliflower, chopped*
• 2 leeks, sliced*
• 6 cloves garlic, finely chopped*
• 1 (14.5 ounce) can diced tomatoes with juice
• 4 teaspoons tomato paste
• 1 quart water
• 1/4 cup milk or light cream
• 1 tablespoon butter*
• salt and pepper to taste

Directions

1. Heat oil in a large pot over medium heat. Add cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 2 cups of water, then cover and simmer for 10 minutes.
2. Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. Reduce heat to low, cover and simmer for 20 minutes.
3. Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. Return the blended mixture to the reserved liquid, and stir in milk and butter. Return to a boil, and cook for 1 minute. Season to taste with salt and pepper, and serve.               

*CSA ingredients