Heat the oil in a large dutch oven over medium heat. Add the leeks and cook until translucent, about 5 minutes. Add the garlic scapes, salt and crushed red pepper flakes. Continue to cook, stirring often to coat the vegetables in the salt and spice mixture. Add the cauliflower and water and bring to a boil. Reduce heat, add the dill and kale and simmer until the cauliflower is tender. About 10 minutes.

Remove from the heat and in batches puree the soup in a high speed blender until completely smooth and creamy. (I don’t recommend an immersion blender for this soup because it won’t get nearly as creamy as with a high speed blender).

Return the soup to the pot and keep on low heat. Taste test and season with additional salt and pepper and minced dill.