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
- 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.
Dominique Ludwig is a Nutritionist MSc and Nutritional Therapist who is also BANT and AFMCP accredited. Dominique works in personalised nutrition with most health conditions. Founder of the Nutrition and Lifestyle Programme Renew Reset Recharge. Dominique is also Head if Nutrition at Meyer Clinic Chichester. Dominique has an enviable list of worldwide clients from actresses, Popstars, athletes and entrepreneurs
