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Leek and Cauliflower Soup

Leek and Cauliflower Soup

Ingredients: (serves 4)
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 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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