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