Cauliflower and Leek Soup
Servings:
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Ingredients
Instructions
Nutrition
| 1 | Cauliflower | |
| 2 | Leeks | |
| 1 | Onions | |
| 300 ml | Milk | |
| 2 cloves | Garlic | |
| 1 tsp | Turmeric | |
| .5 tsp | White pepper | |
| 1 tsp | Cumin | |
| 400 g | Butterbeans | |
| 2 tsp | Rapeseed oil | |
| 600 ml | Vegetable stock |
- Preheat the oven 180°C/gas mark 4 and lightly oil a baking sheet. Break ¼ of the cauliflower into very small florets, rinse in cold water, shake off any excess and add to a bowl. Sprinkle with the turmeric and mix well. Place on the baking sheet and roast for 10-15 minutes until the edges are starting to char, then set aside.
- Meanwhile, add 2 tsp oil to a pan and add the onion. Cook for 3-4 minutes until softened, but not browned. Add the leeks and the rest of the cauliflower and cook a further 3-4 minutes, stirring regularly.
- Add the cumin, garlic, pepper and stock and bring to the boil. Turn down the heat, cover, and simmer gently for 8-10 minutes until the cauliflower is cooked.
- Add the butter beans and blend gradually, adding the milk until smooth. Bring up to heat then divide between 6 bowls and top with the roast cauliflower and a good grind of black pepper.
Fat:
3.3g
Saturates:
.4g
Sugars:
10g
Protein:
9.1g
Carbs:
18.2g
Fiber:
7.7g
13.4%
Calories
18.4%
Carbs
10.7%
Protein
8.3%
Fat
30.8%
Fiber