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Cauliflower and Leek Soup

Serves 6-8

  • 2 tablespoons of butter + 1 tablespoon olive oil
  • 700g cauliflower, cut into small florets 
  • 1 french shallot, finely chopped 
  • 2 stalks celery, inner white heart 
  • 1 large leek, sliced
  • 2 cloves garlic, finely chopped 
  • 2 potatoes, peeled and cut into 2cm chunks
  • 1 cup milk
  • 300 - 350ml chicken stock 
  • 2 bay leaves 
  • Salt and pepper 
  • To serve 
  • 1/3 cup diced smokey bacon 
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons Gruyere cheese, grated 

 

1. Wash and slice or chop all vegetables - try and cut the vegetables a similar size to ensure they cook evenly. Finely chop the garlic. 

2. In a large soup pot, heat butter and oil for 1 minute. Add sliced leek, celery, garlic and shallot to the pot and saute for a few minutes until soft. Add all remaining vegetables, chicken stock and milk - Stir. Bring to the boil and turn down to a low simmer.

3. Add bay leaves and season with salt and pepper. Cover pot with a lid and simmer for approximately 15 minutes until the larger vegetables are tender. Whizz soup in a blender or with a bar mix until smooth.

4. In a small frying pan, fry bacon until lightly golden. Serve soup with a garnish of crispy bacon, Gruyere cheese and a scatter of fresh parsley.

Cauliflower and Leek Soup

Soups are fantastic in those cooler Autumn/Winter months and freeze really well. Use what is in Season and play around with different garnishes such as fresh herbs, sour cream, toasted breadcrumbs and or crispy bacon!   


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!