Cauliflower & Leek Soup
Ingredients:
1 tbsp Olive oil
Generous knob of butter
Half a cauliflower, chopped
2 leeks, sliced in rings
2 cloves garlic, finely chopped
1 Litre vegetable stock
150ml double cream (optional) or can use oat or soya cream as alternative
1 tbsp Olive oil
Generous knob of butter
Half a cauliflower, chopped
2 leeks, sliced in rings
2 cloves garlic, finely chopped
1 Litre vegetable stock
150ml double cream (optional) or can use oat or soya cream as alternative
- Heat the olive oil and butter in a large pan over medium heat, and sauté the leeks, cauliflower and garlic for about 10 minutes.
- Stir in the vegetable stock, and bring the mixture to the boil. Reduce heat, cover, and simmer 45 minutes.
- Remove the soup from heat. Blend the soup in a blender or with a hand mixer.
- Season with salt and pepper to taste.
- Mix in the double cream if using, and continue blending until smooth.