Quick & Easy

Cauliflower and leek soup

Bursting with the goodness of cauliflower and tasty leek, this soup is a great way to warm up your night
cauliflower and leek soupWoman's Day



1.Heat a large saucepan on high. Spray with oil and saute leek for 4-5 minutes, or until tender.
2.Add cauliflower and stock. Bring to the boil and simmer for 8-10 minutes until tender. Reserve about 8 florets for serving.
3.Using a hand blender or food processor to process soup until smooth. Blend in cream and 1/2 cup parmesan. Reheat gently and season to taste.
4.Serve topped with reserved cauliflower florets and remaining parmesan.

For a lower-fat version, use milk in place of cream and add a swirl of cream to serve. Snipped chives are a delicious serving addition to this soup.


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