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Leek & Cauliflower Soup
Ingredients:
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
Method:
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Fry onion on a medium heat in a the oil for two minutes.
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Add the leeks and continue frying for another few minutes. The vegetables should not brown.
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Add the cauliflower and potatoes if using.
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Pour in the kettle of boiling water and stock powder.
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Let the vegetables boil until soft (10-15 mins). Turn off the heat and blend with a stick blender.
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Season well with salt and freshly ground black pepper. Add as much as you like, according to your taste

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