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.
What you’ll need
2 leeks, finely chopped
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.