Cauliflower and Leek Soup Recipe

CAULIFLOWER AND LEEK SOUP

I've read about cauliflower soup before and have to admit I was a skeptic. People describe it as creamy and rave about how lovely it is... maybe it's the fact that it's white that it puts me off. Shouldn't food be colourful to be tasty?

In any event, I put my skepticism aside and decided to give it a try last night. Oh my god, I cannot believe I didn't try this sooner. It is amazing! It's smooth, creamy and so hearty for these cold winter days. I had my first bowl for lunch today and think I will probably have the same for dinner!

I didn't follow any particular recipe, but this is pretty much what I did. If you want a better example, I'm sure google will help you out.

RECIPE

1 tbs olive oil
1 whole cauliflower (cut into florets)
1 large leek
1 large brown onion (chopped)
2 cloves of garlic
Stock
Salt and pepper to taste

Heat your oil in a pan and then fry off the onion, leek and garlic until it’s tender (try not to let it brown). Add your cauliflower and stock (approx 1 litre).

I didn’t measure the stock, but used some powder and enough water that all the veggies were covered. You could obviously use prepared chicken / vegetable stock if you have it on hand.

Bring to the boil and cook for approximately 20 minutes or until vegetables are soft. Once it’s done, blend it and you should have a lovely smooth and creamy soup.

I had some fresh coriander on hand, so I added that when I was blending it. However, I’m sure parsley or other herbs would work well if you want to change the flavour a little.

Bon appetit!