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Leek & Cauliflower Soup


1 whole cauliflower, cut into small pieces

1 brown onion, diced

2 leeks, trimmed and sliced

2 medium potatoes, diced (no need to peel)

2 tbsp chicken/vegetable stock powder

1 kettle of boiled water

1 tbsp sunflower/rapeseed oil

salt & pepper


  • Fry onion on a medium heat in a the oil for two minutes.

  • Add the leeks and continue frying for another few minutes. The vegetables should not brown.

  • Add the cauliflower and potatoes if using.

  • Pour in the kettle of boiling water and stock powder.

  • Let the vegetables boil until soft (10-15 mins). Turn off the heat and blend with a stick blender.

  • Season well with salt and freshly ground black pepper. Add as much as you like, according to your taste

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