Cauliflower and Leek Soup

Cauliflower and Leek Soup

Cauliflower and Leek Soup

Sit back and enjoy this nourishing bowl of goodness. 

Serves:

8
Course Appetizer, Broth, Brunch, Dinner, Lunch, Soup
Diet Child Friendly, Gluten Free, Grain Free, Gut health, Vegetarian
Servings 8
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 20 ml olive oil
  • 80 g butter
  • 40 g garlic minced (2 heaped tbsp)
  • 200 g onion finely diced (2 large)
  • 80 g celery finely diced (1 lrg stick))
  • 400 g leek finely diced (2 lrg leeks)
  • 15 g thyme chopped (2 heaped tsp)
  • 800 g cauliflower chopped small
  • 250 g potato peeled and diced
  • 1.5 litre vegetable stock
  • 250 ml double cream *Opt

Method

  • Heat a large saucepan, add oil then garlic, cook for 30 secs – 1 minute, stirring to prevent garlic burning. Add butter, allow to melt then add onion, celery, leek and thyme; cook until softened, about 5 -10 minutes. Add the cauliflower and potato, gently cook for 5 minutes then add the stock. Bring to the boil then reduce heat and simmer for about 20 - 30 minutes until the cauliflower is soft and the potato almost collapsing. Add cream if using and 2/3rds season with salt and pepper.
  • In batches, fill a blender halfway with mixture and puree until smooth (take care when blending hot liquids). Return pureed soup to pot and add more stock or water for a thinner consistency, if desired. Bring back to a low simmer.
  • To serve: Ladle into mugs or bowls, top with grated cheese and a few finely chopped scallions (spring onions). Sit back and enjoy this nourishing bowl of goodness.

Maggie's Tips

  • To serve: Top with some grated cheese and a sprinkling of finely chopped scallions(spring onions). Serve with crusty sourdough bread or wholemeal soda bread
  • You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 3 months.

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