Broccoli and Cauliflower Soup

1 lb. fresh broccoli
1 head cauliflower chopped
4 cups veggie stock
4 Tbsp. extra virgin olive oil
2 minced shallots
1 cup minced leeks, whites only, well rinsed
1 Tbsp. minced garlic
1/2 tsp. sea salt

Trim the woody ends from the broccoli (reserve for stock). Chop broccoli and cauliflower into 2 inch pieces. In a medium stockpot, add the oil over medium-high heat. When warm, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.  Add the chopped cauliflower and cook for about 10 minutes. Add the chopped broccoli, salt, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the broccoli and cauliflower are  tender, 10 to 15 minutes. Remove from the heat.

With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. Serve with reserved raw vegetables. Or reserve and reheat until the soup is warmed through.