Cauliflower & Leek Soup

Two typically wintery vegetables makes one very tasty bowl of comforting soup. With crisp mornings and some dreary weather becoming more regular, nothing beats a bowl of vegetable soup to warm you up from the inside out.

Since becoming a pesky pescatarian nearly 12 months ago, I’m rediscovering my passion for vegetable based soups. Rather than throwing everything in the pot, I’m enjoy refining the taste and texture to match what’s in season.

While you can find cauliflower and leek in your local supermarket year around, many of you may have just planted seeds in your vegetable patch (Feb-Apr is the planting season).

Cauliflower comes from the Latin word meaning ‘cabbage flower’ and has been grown for more than 2,000 years.  It’s known to be native to the Mediterranean.

This Cauliflower and Leek Soup is particularly thick and creamy, and served up with a slab of freshly baked bread or sliced and grilled with Parmesan cheese, it is a perfect light meal or meal starter.

Cauliflower & Leek Soup

Serves: 4
Prep time: 10 minutes
Cooking time: 30 minutes

Ingredients

• 50g salted butter
• 2 shallots
• 2 tsp garlic, minced
• 1 whole cauliflower
• 1 leek, sliced
• 3 cups vegetable stock
• 1 cup water
• 1/2 cup milk
• 1/2 cup cream
• 1/2 cup Parmesan cheese (or vegetarian cheese)
• 1/4 tsp cayenne pepper
• dash of freshly grated nutmeg
• sprig of coriander to garnish
• 4 hazelnuts to garnish
• salt & pepper

Method

1. In a heavy bottomed saucepan over medium heat, melt butter and add finely chopped shallots and minced garlic. Allow to sautee until softened.
2. Add cauliflower which has been cut into small florets and the sliced leeks. Stir in vegetable stock and water.  Cover and allow to simmer for 20 minutes.
3. Once the cauliflower is el dente remove the saucepan from the heat and transfer the contents into a food processor and blend into a smooth paste. Add milk to assist with this process. It may take several batches to puree the total contents.
4. Return the blended soup back into the saucepan on low heat, and stir through cream. Add cayenne pepper, nutmeg and finally, stir through Parmesan cheese. Season with salt and pepper to taste.
5. Spoon into serving bowls and garnish with roughly chopped coriander leaves, crushed walnuts and a sprinkling of extra Parmesan. Yumbo!