Warm yourself up with this tasty recipe for Leek and Cauliflower Soup.
Cold winter nights have all of a sudden appeared out of nowhere. So it’s the perfect time to find all those favourite soup recipe’s, here is a yummy one to add to your collection utilising some popular winter vegetables.
- 2 tsp oil
- 3 leeks sliced
- 2 cloves garlic, crushed
- 1 large cauliflower, chopped into large florets
- 1.5 litres (6 cups) vegetable or chicken stock – ideally home-made
Heat oil in a large saucepan or stockpot, then add leeks and garlic.
Cook over a medium heat until soft.
Add cauliflower and stock.
Cover and bring to the boil.
Reduce heat to a simmer and cook for 15–20 minutes or until cauliflower is very soft.
Blend in a blender – do this in batches if necessary – or with a stick blender.
Serve with a small dollop of lite sour cream or natural yoghurt and freshly chopped parsley.
Nutrition information per serve (without lite sour cream)
kJ = 417 (100kcals) Carbs = 10g Protein = 8g Fat = 3g Fibre = 6g
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