Cauliflower and Leek Soup
Sit back and enjoy this nourishing bowl of goodness.
Course Appetizer, Broth, Brunch, Dinner, Lunch, Soup
Cuisine International
Servings 8
Equipment
- 1 Saucepan
- 1 Blender
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
Instructions
- 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.