Vegan Leek and Cauliflower Soup
Vegan Leek and Cauliflower Soup - super simple and delicious
Servings: 4 people
Equipment
- 1 Blender to blend the soup to smooth
Ingredients
- 1 medium head cauliflower broken onto florets, slice up the stalk too
- 2 medium leeks sliced (the whole thing)
- 1 medium potato sliced (skin can be left on)
- 500 ml vegetable stock
- 3 tbsp oil I used rapeseed oil
- salt and pepper to taste
- chilli oil to garnish optional
- spring onion slices to garnish optional
- toasted bread cubes to garnish optional
Instructions
- Wash and prepare the vegetables. You can use all parts of the whole vegetables including stalks and skin as it will be blended into the soup.Heat the oil in a big pot and add the garlic and the leeks, let them soften for 2 minutes.Then add the cauliflower and potato and simmer for another 3 minutes. Add the stock and cover the pot with a lid. Cook for 20 minutes or until the vegetables are soft.Add some salt and pepper as you like it.Turn off the heat and blend the soup. Serve with cubed, toasted bread, fresh bread or sprinkling some chilli oil on the top and fresh spring onion slices.
