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Cauliflower and carrot soup

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    Step 1

    Put the cauliflower and carrots in a pan, add water and stock cube, cover and cook until the vegetables are tender (if you have a pressure cooker this will only take 10 mins).

    Step 2

    In the meantime heat the oil in a small frying pan and gently cook the sliced leek for 5 mins. Put aside.

    Step 3

    Purée the soup with a hand blender until smooth, add a few tbsp of cream and season to taste.

    Step 4

    Stir in the cooked leeks and serve with croutons or toast.

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