melt butter in medium saucepan

add diced onion and cook on medium heat until they begin to clear

add 1cup of stock, (whichever kind you prefer) and return to simmer

add cauliflower, cut into bite sized pieces

add 3 to 5 cups stock, (some may like more broth and some less, so add to your preference) return to simmer

add salt to taste

clean leek under water and peel off three outer layers

chop the heart of the leek into 1/2 inch pieces and add to soup

you can add turnips, potatoes, cabbage, etc to taste. I prefer cabbage.

continue to cook over medium heat until vegetables are tender. Garnish with alfalfa sprouts and or chives. Great brothy soup for a cold, or a cold day!