Zucchini "Potato" Soup

This tasty soup can be made up to 2 days in advance.

• 1 tablespoon olive oil
• 3 leeks, cleaned and chopped
• 2 large cloves garlic, minced
• 2 medium zucchini, chopped
• 2 cups frozen cauliflower, chopped
• or 2 cups fresh cauliflower florets, chopped and steamed
• in the microwave until crisp tender
• 2 cups chicken broth, pareve "chicken" broth, or veg stock
  
• 1/2 cup cream or nondairy creamer
• 1 tablespoon not/Starch (or enough to thicken to taste)
• 1 teaspoon lemon juice
• salt and pepper to taste
• 1 tablespoon minced fresh chives (optional - for garnish)

1. Heat the olive oil in a heavy saucepan. Add the leeks, garlic and zucchini. Cook over medium heat, stirring so that they do not turn brown, about 15 minutes.
2. Add the cauliflower and the chicken broth. Bring to a simmer, cover and cook on low heat about 15 minutes more.
3. Let the soup cool a bit, then transfer mixture to a food processor fitted with a steel blade.
   
4. Puree mixture, then return to the saucepan.
5. Add the cream and not/Starch, stirring to combine thoroughly. Bring the soup to a simmer and add the lemon juice. Season with salt and pepper to taste.
6. Garnish with fresh chives just before serving.

Serves 6.