About this recipe:A simple yet tasty alternative to potato leek soup. Great for those watching their calories, or just looking for a different vegetarian soup.
2 tablespoons olive oil
3 leeks, cut into 2.5cm pieces
1 large cauliflower, chopped
3 cloves garlic, finely chopped
2L vegetable stock
salt and freshly ground black pepper to taste
250ml double cream (optional)
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower and garlic for about 10 minutes. Stir in the vegetable stock, and bring the mixture to the boil. Reduce heat, cover, and simmer 45 minutes.
Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the double cream, and continue blending until smooth.
We had this tonight, it was a big hit! I used the whole cauliflower, leaves, stalk - everything, it made a lovely flavored soup. Couldn't be bothered to measure out the cream so I used a whole 300ml tub.
We had it with walnut bread, croutons & little cheese & onion tarts.. Lovely! - 08 Mar 2014