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
- 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.
- 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.