Cauliflower Leek Soup
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 1 tablespoon vegetable oil
- 2 leeks (white and light green parts thinly sliced)
- 3 cloves garlic (minced)
- 1 head cauliflower (cut into florets)
- 2 cups (500 ml) vegetable stock
- 2 sprigs thyme (or dried thyme)
- 1 teaspoon salt
- ΒΌ teaspoon ground black pepper
- green onion (sliced, for garnish - optional)
- crispy bacon (for garnish - optional)
Method
- In a pot, heat oil and saute the sliced leeks for a couple of minutes while stirring regularly.
- Add minced garlic, and cook for a minute or until it's fragrant.
- Add cauliflower florets, vegetable stock, thyme, salt, and pepper. Bring to a boil, and simmer until the cauliflower is cooked and tender.
- Remove from heat, and using an immersion blender blend the soup until smooth. If it's too thick, add more vegetable stock and blend. Adjust seasonings to your preference, ladle into bowls and serve with sliced green onion and crispy bacon.