Cauliflower and carrot soup

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).

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

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

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