Cauli & leek soup

This is a lower carbohydrate option to potato and leek soup, and tastes just as good with a creamy texture.

SERVES 2

INGREDIENTS
1 cauliflower
2 leeks
A tablespoon of butter (or a splash of olive oil)
1 vegetable stock cube
Salt and pepper to taste
Bunch of fresh parsley (optional)
Shavings of parmesan (optional)

CUT, WASH, DICE, COOK, DISSOLVE, CHOP, BLEND…
Take the end off the leeks, cut them in half lengthways and give them a really good rinse to get rid of any dirt. Dice the leeks and add them to the pot with the butter or oil over a medium heat. Saute, stirring occasionally and being mindful of not letting them brown.

Dissolve the stock cube in a mug of boiled water. Roughly chop up the cauliflower, using the whole vegetable. There is no need to discard the big stem. Add to the leeks, with the salt, pepper, stock and water to fill the pot.

Let it cook for 15 minutes or until the cauliflower is soft. Remove from the heat and cool slightly before blending with the stick blender. Add more liquid if you prefer it thinner, or if you want it thicker, boil some of the water off for another 10 minutes until it thickens. Serve with some chopped fresh parsley on top, and some shaved parmesan.

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