About this recipe:This is a delicious vegetarian pureed soup. Garlic, cauliflower, cabbage, leeks and carrots are simmered together in a tomato soup base. Enjoy with crusty fresh bread, if desired.
1 tablespoon olive oil
3 large carrots, peeled and diced
1 medium head cabbage, chopped
1/2 head cauliflower, chopped
2 leeks, sliced
6 cloves garlic, finely chopped
1 (400g) tin chopped tomatoes with juice
4 teaspoons tomato puree
1 litre water
4 tablespoons milk or single cream
salt and pepper to taste
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Method Prep:15min › Cook:30min › Ready in:45min
Heat oil in a large pot over medium heat. Add carrots, cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato puree and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 500ml of water, then cover and simmer for 10 minutes.
Pour in the chopped tomatoes and the remaining 500ml of water and return to the boil. Reduce heat to low, cover and simmer for 20 minutes.
Reserve 500ml of the liquid and puree the remaining soup in a liquidiser or food processor. Return the blended mixture to the reserved liquid and stir in milk and butter. Return to the boil and cook for 1 minute. Season to taste with salt and pepper and serve.