Cauliflower, Leek and Mustard Soup

This soup is really filling and great for a cold autumn day. This recipe tastes really indulgent and a combination of the Dijon mustard and the cauliflower give it a cheese–like flavour.

The fresh thyme really gives it an edge.

Ingredients, serves 4

2 medium leeks, finely chopped

2 cloves garlic, crushed

15ml or 1 tablespoon extra virgin olive oil

1 large head cauliflower, cut into small florets

1 ½ tablespoons Dijon mustard

2 teaspoons dried thyme or a few sprigs of fresh

800ml hot vegetable stock (home-made, bone broth or from a vegetable bouillon powder)

salt and pepper

Method

1. Sauté the leeks in the olive oil on a medium heat until softened (around three to four minutes) in a heavy bottomed pan. Add the crushed garlic and cook a further two minutes.
2. Add the cauliflower, Dijon mustard, thyme, stock, salt and pepper and simmer gently with a lid on for 20 minutes until cauliflower is completely tender.
3. Puree until smooth and check seasoning before serving.