Cauliflower, leek and mustard soup recipe image

Print 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 Parmesan or Gruyère 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 & diced
  • 2 garlic cloves, chopped
  • Leaves from 1 sprig of thyme
  • 700ml chicken or veg stock
  • 1 tbsp wholegrain mustard
  • Dash cream, optional
  • Salt & pepper

Method

  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.
  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.
  3. Stir in the mustard and season well with salt and pepper. A swirl of cream would be most welcome.
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