This cauliflower soup is simple, filling and tasty. Apart from that, it’s also nutritious. Soup’s are great for on the go – add it to a thermos for an easy meal. Cauliflower is high in vitamin C and potassium and Leeks are a good source of vitamin A, K and manganese. Keep this one in the recipe book for the perfect winter meal.
1 leek, roughly chopped
2 tbs extra virgin olive oil
1 Head cauliflower, roughly chopped including stalks
4 cups stock (we use chicken stock for flavour but vegetable stock is good to)
To season – salt (Celtic sea salt) and black pepper
In a medium sized saucepan, combine leak and olive oil on medium to high heat and cook for 5-6 mins or until leak is soft. Add cauliflower and stock and bring to the boil. Place lid on the saucepan and reduce to a simmer and leave for 10 mins. After 10 mins, take the pot off heat and let stand for 5 mins. Use a hand blender and process on high until smooth (alternatively poor the contents of the pot into a vitamix or other blender and process on high until smooth.)
Season with salt and pepper to taste.