Cauliflower and leek soup

We went to the local farmers’ market on Sunday.   We had a chat with the man who runs the bread/veggie stall and he said that he was a baker and helped sell veggies for his friends who grow them.  Happy to support the local farmer, I bought a head of cauliflower and red peppers.   Hubby was more cynical, labeling me gullible as the cauliflower could have easily originated from Tesco!

I roasted some cauliflower with cumin and served it with salmon on Monday.  I could have easily stretched the cauliflower for the rest of the week, but decided to make a soup for my lunch today (with plenty of leftovers for tomorrow).   I wasn’t feeling particularly ambitious, therefore this is really a simple soup with minimal ingredients.  Lovely, served with (lightly) buttered toast.


  • Fry lite spray
  • 1 brown onion, peeled and chopped
  • 1 leek, trimmed and sliced
  • 375g cauliflower, trimmed and chopped
  • 1 bay leaf
  • 1.2l water
  • 1 veggie oxo cube (optional)
  • salt and pepper to taste


  1. Heat a medium pot on the stove
  2. Spray some Fry lite and sweat the onions for a minute
  3. Add the sliced leeks, cauliflower, bay leaf, water and stock cube
  4. Cook over a medium heat for 30 minutes until the cauliflower is soft.  Remove the bay leaf
  5. Remove the pot from the stove and leave to cool for 15 minutes
  6. Use a hand-held blender and blitz the soup until fine
  7. Place the pot back on the stove over a medium heat and bring to a simmer.  Season with salt and pepper
  8. Serve with toast/crusty bread



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