Cauliflower and leek soup
Nutrition Facts
each servingIngredients
all 12 types- 2 tsp rapeseed oil + 1 tsp to oil baking sheet
- 1 cauliflower (800g), in florets
- 1 heaped tsp turmeric
- 1 large onion, chopped
- 2 leeks, sliced
- 1 tsp ground cumin
- 2 cloves garlic, crushed
- good pinch white pepper
- 1 low-salt vegetable stock cube in 600ml water
- 1 x 400g can butterbeans, drained (240g)
- 300ml skimmed milk
- Black pepper to taste
Directions
5 steps in totalPreheat the oven 180°C/gas mark 4 and lightly oil a baking sheet.
Break ¼ of the cauliflower into very small florets, rinse in cold water, shake off any excess and add to a bowl. Sprinkle with the turmeric and mix well. Place on the baking sheet and roast for 10-15 minutes until the edges are starting to char, then set aside.
Meanwhile, add 2 tsp oil to a pan and add the onion. Cook for 3-4 minutes until softened, but not browned. Add the leeks and the rest of the cauliflower and cook a further 3-4 minutes, stirring regularly.
Add the cumin, garlic, pepper and stock and bring to the boil. Turn down the heat, cover, and simmer gently for 8-10 minutes until the cauliflower is cooked.
Add the butter beans and blend gradually, adding the milk until smooth. Bring up to heat then divide between 6 bowls and top with the roast cauliflower and a good grind of black pepper.
