Creamy Cauliflower & Leek Soup
Nutrition per serving
Protein per 100 kcal: 2.9g · Energy from macros: 12% protein / 39% carbs / 49% fat
Ingredients
- 1 medium cauliflower (about 500g), cut into florets
- 2 leeks, white and light green parts only, sliced
- 1 small potato, peeled and diced
- 1 tbsp butter
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves
- 500ml vegetable stock
- 120ml milk
- 2 tbsp single cream, to serve
- 1 tbsp fresh chives, chopped
- Salt and black pepper, to taste
Instructions
Melt the butter with the olive oil in a large pot over medium heat. Add the sliced leeks and a pinch of salt, and cook for 5 minutes until soft but not browned.
Add the garlic and thyme, and cook for 1 minute until fragrant.
Add the cauliflower florets, diced potato and vegetable stock. Bring to a boil, then reduce the heat, cover and simmer for 18–20 minutes until the cauliflower is very tender.
Take the pot off the heat and stir in the milk.
Blend with a hand blender until completely smooth and silky, then season with salt and pepper.
Ladle into bowls, swirl over the cream and scatter with the chopped chives. Serve hot.
This creamy cauliflower and leek soup is silky, comforting and light — sweet leeks and mild cauliflower simmered in vegetable stock, then blended smooth with a swirl of cream. At 340 calories and 8g of fibre per serving, it is a filling, flavourful lunch that fits a weight-loss plan without feeling like a diet meal. Ready in about 35 minutes, and it tastes even better the next day.
