Cauliflower and Leek Soup
Cauliflower and Leek Soup
Yield: 4 Serves
Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M
This veggie-packed soup is a nourishing winter warmer that is utterly delicious!
Ingredients
For the Cauliflower and Leek Soup
- 1 small head of cauliflower
- 1 large leek
- 1 kilogram baby white potatoes
- 1 litre of stock (any type)
- 50g butter
- 1 parmesan rind (optional)
- 1/3 cup thickened cream
- Salt and pepper to taste
For the Hazelnut + Hemp Seed Crumb
- 1/2 cup hazelnuts
- 1/4 cup hemp seeds
- 2 tablespoons finely chopped fresh rosemary
- Pinch of salt
Instructions
To Prepare the Soup
- Preheat the oven to 200C.
- Cut the cauliflower into florets and place in a roasting tray. Coat generously with olive oil, but do not season with salt at this stage. Roast until golden on the outside and tender on the inside, usually 35-45 minutes.
- While the cauliflower is roasting, wash the potatoes and then cut into halves. Add to a large pot and cover with stock. Add in the parmesan rind and bring to the boil.
- When the potatoes come to boil, reduce the pot to a simmer and cover with a lid. Allow to cook on a gentle simmer until the potatoes are fork-tender, 25-30 minutes.
- Roughly chop the white section of the leek.
- Place a small pan on a medium heat and add the butter. Wait until the butter starts to foam and smell nutty, then add the leek and a drizzle of olive oil. The olive oil will help to stop the butter from burning.
- Cook the leek on a medium heat until completely soft, 4-5 minutes. Leek can burn easily so keep an eye on it! :)
To Blend the Soup - Food Processor Instructions
- When your veg is ready, add the roasted cauliflower with all of the pan juices and the cooked leek to a food processor.
- Remove the parmesan rind from the potato stock. Add 1 cup of potato stock to the processor and blend until completely smooth (2-3 minutes), adding more stock if needed.
- If capacity allows, add all of the potatoes and two cups of stock to the processor and blend. Alternatively you can split the cauliflower puree in half and complete the soup in two batches.
- Once blended, add the cream and blitz to combine. Add the additional stock as required to reach your desired consistency.
- Taste, and adjust with salt and pepper as needed.
To Blend the Soup - Stick Blender Instructions
- Add all of the veg and half of the stock to a large pot and blitz until smooth, adding more stock as needed to reach the desired consistency. You may not need all of the cooking liquid from the potatoes.
- Add the cream and blitz again.
- Taste, and adjust with salt and pepper as needed.
For the Hazelnut Hemp Crumb
- Roughly chop the hazelnuts and then add to a dry pan on a high heat.
- When the hazelnuts start to colour, add in the hemp seeds.
- Toast until the hazelnuts are golden and fragrant, then remove from the heat.
- Add a pinch of salt and the chopped rosemary.
- Serve the soup straight away or keep in the fridge for 3-5 days. Store the hazelnut hemp crumb in a sealed container at room temperature for up to a week.
