Soup Kitchen #2: Creamy Leek and Cauliflower Soup

Despite a little accident in the latter part of last year (think soup, gym bag, spills, messy) I love taking soup to work through the week for lunch. I often make a batch on Sunday afternoon, which has disappeared by Wednesday. Some weeknights it’s hard enough getting dinner on the table, let alone prepping for the next day’s lunch – which is why I loved this recipe.

With literally four ingredients and twenty minutes on the stove, you’ll have a creamy, delicious, and oh-so-filling leek and cauliflower soup ready for your lunch the next day. While potato and leek soup is amongst my favourites, cauliflower is a great substituion due to it’s lower calorie content. The cannelinni beans were added to give the soup it’s lovely creamy texture.

Creamy leek and cauliflower soup

Creamy leek and cauliflower soup

What you’ll need

2 leeks, finely chopped

2kg cauliflower

2 tins cannelinni beans

1L chicken or vegetable stock

What to do:

1. Spray large saucepan with cooking spray or add a small amount of olive oil. Add leek and saute over a low heat for 5 minutes.

2.  To the leek, add cannelinni beans, stock and cauliflower. Simmer until cauliflower is tender, around 15 to 20 mins

3. Using a hand-mixer, puree soup until it’s reached a good consistency. Taste and season with salt and pepper as required.

Make it interesting – spray a small frying pan with cooking spray and fry sage for a few minutes

Make it naughty – add some crispy pancetta or prosciutto, a smattering of parmesan cheese, and serve with chargrilled sourdough bread.

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