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Recipes / Leek and Cauliflower Soup

Leek and Cauliflower Soup

Non starchy vegetables: 2
2

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Ingredients

  • 4 cups / 2 pints chicken (or clear vegetable) stock
  • 3/4 cup / 12 fl oz. white cooking wine
  • 2 lb / 900g leeks (not trimmed – use it all!), sliced into small pieces
  • 1 lb 12oz / 785g cauliflower, cut into small pieces
  • 2 tsp. dried spearmint
  • 1 tsp. dried rosemary
  • 1 tsp. salt
  • 1/4 cup / 2 fl oz. butter
Total Time: 25 min Prep: 10 min Cook: 15 min
Yield: 6 Level: easy

Directions

by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

  1. Heat chicken stock and white cooking wine in a large stockpot.
  2. Add leeks and cauliflower, spearmint, rosemary and salt to the stockpot.
  3. Cover and cook until cauliflower is just tender.
  4. Working in batches, blend the vegetables on high until they are completely smooth. To one batch add the butter and blend.
  5. When all vegetables have been blended, add all the batches back into the stockpot and stir well.
  6. Gently reheat if necessary.

Tip!

Serve this alongside some nutrient dense protein to make this closer to a SANE meal.

If you do not have or cannot consume wine, swap for more stock and the juice of one lemon.

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