Cauliflower, leek and mustard soup
Soups & stews
Cauliflower, leek and mustard soup
Creamy vegetarian soup with a warming touch of mustard. The key to a full-bodied flavour is to gently and patiently sweat the alliums before adding the rest of the ingredients. Leave it chunky or blitz into velvety smoothness. Add a pinch of grated cheese at the end, or a swirl of cream. This is especially good with a side of garlic bread.
Ingredients
- 2 leeks, finely sliced
- 1 celery stick, finely diced
- knob of butter
- 1 small cauliflower, broken into florets, stalk chopped.
- 1 potato, peeled and diced
- 2 garlic cloves, chopped
- leaves from 1 sprig of thyme
- 700ml chicken or veg stock
- 1 tbsp wholegrain mustard
- dash cream, optional
- salt and pepper
Method
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Step 1
Fry the leeks and celery gently in the butter for 10 minutes until soft but not coloured. Add the cauliflower, potato, garlic and thyme, fry for a few more minutes.
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Step 2
Tip in the stock and simmer gently for 20 minutes until everything is soft and tender. Blitz with a stick blender or in a liquidizer until smooth and silken.
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Step 3
Stir in the mustard and season well with salt and pepper. A swirl of cream would be most welcome.
