Roasted Cauliflower + Leek Soup
Prep time: 45 mins | Cook time: 15 mins | Makes: 4 serves
Ingredients
- 1 medium head of cauliflower
- 1 large leek
- 1 large white onion
- 2 tablespoons of olive oil (plus extra to serve)
- 4 cups of vegetable stock (or free range chicken stock if not vegan/vegetarian)
- Handful of parsley
- Salt and pepper to taste
Method
Preheat your oven to 225 degrees celcius.
Next prep your vegetables! Wash them all, then chop the cauliflower into florets, slice the leek lengthwise and peel and quarter the onion.
Place all of the veggies into a roasting pan, coat with olive oil and season with salt and pepper.
Cook until the cauliflower is soft and the other vegetables have browned, roughly 20-25 minutes.
Place all vegetables in a large stock pot, then add your stock of choice and bring to the boil.
Turn off the heat. Using a stick blender, blend until desired consistency is reached.
Serve in a bowl with salt and pepper, a drizzle of olive oil and fresh parsley. For a more filling meal, serve with toast (and cheese if not vegan) and enjoy!
Article via Ashley Collins - Nourish Me Mum
