Wash the veggies. Cut the cauliflower heads off, de-stem the parsley, and cut off the beet greens, removing any longer stems, and slice the leeks into half-inch rounds then again in half. 

Steam the cauliflower until tender. 

Add the oil to a large soup pot over medium heat and sauté the garlic for a minute, then add the leeks and sauté until soft and turning slightly golden. 

Add the steamed cauliflower, then add the broth. Add the cumin and sea salt and bring to a low boil. Reduce to low heat and simmer for 10 minutes, or simply remove from the heat for a quicker meal. 

Once removed from the heat, transfer to a high speed blender* or food processor, or use an immersion blender to purée the soup until its blended and creamy. Mine had little green flecks at the end, which is fine. 

_{*If you use a blender, be sure to leave the pour lid open – the heat can cause the blender to burst or crack!} 

Serve it up! Transfer leftovers to a container and consume within a week. Or freeze!