Cauliflower, Leek and Mustard Soup

Cauliflower, Leek and Mustard Soup This soup is really filling and great for a cold autumn day. This recipe combination 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 2 medium leeks, finely chopped 2 […]

Written By Dominique Ludwig

On 02/04/2020

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Cauliflower, Leek and Mustard Soup

This soup is really filling and great for a cold autumn day. This recipe combination 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

2 medium leeks, finely chopped

2 cloves garlic, Crushed

15ml or 1 tbsp., extra virgin olive oil

1 large head cauliflower, cut into small florets

1 ½ tbsp. Dijon Mustard

2 tsp dried thyme or a few sprigs of fresh

800ml HOT vegetable Stock (home-made, bone broth or from a vegetable Bouillon Powder)

Salt, Pepper

Method

  1. Sauté the leeks in the olive oil on a medium heat until softened (around 3-4 minutes) in a heavy bottomed pan. Add the crushed garlic and cook a further 2 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.

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