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.⠀⠀⠀⠀⠀⠀
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)
- 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.
- 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.
- Puree until smooth and check seasoning before serving.