Cauliflower and Leek Soup

This soup is perfect for light lunches on your own or to share with friends along with a crusty loaf of bread. Also makes the perfect light entrée. The creaminess of this soup will not disappoint!

Difficulty: Easy
Servings: 4
Preparation time: 20 minutes
Cooktime: 30-40 minutes

Ingredients

• 16ml olive oil
• 80g onion, peeled and coarsely chopped
• 150g leek, washed and thinly sliced
• 1 tsp (6g) crushed garlic
• 100g mushrooms, sliced thinly
• 500g cauliflower, stalks removed and coarsely chopped
• 500ml vegetable stock, hot
• 100ml water
• 1 bay leaf
• salt and pepper

Method

1. Heat the oil in a large saucepan over medium heat.
2. Add onion, leek and garlic, and cook for 5 minutes until vegetables are soft.
3. Add mushrooms and cauliflower and stir for an additional 2 minutes.
4. Add stock and water and bring to the boil.
5. Reduce heat, add bay leaves, salt and pepper, then cover and simmer gently for approximately 20-30 minutes stirring occasionally until cauliflower is soft.
6. Remove from heat, remove bay leaves and allow to cool slightly. Blend with a hand mixer or food processor.
7. Season with salt and pepper as required.
8. Reheat to boiling before serving.