A collection of simple recipes made with our healthy all natural stocks
This soup basically has 3 ingredients and is super easy to make. Credit goes to Bare Bones Broth for this recipe and I make it all the time. The key is to roast the cauliflower first to make it brown and crispy around the edges. It makes it taste really sweet. Cauliflower is a powerhouse of nutrition and a natural thickener in soup. I use my natural chicken stock here but it can taste just as good with vegetable stock too.
½ head of Cauliflower
¼ teaspoon olive oil
2 -3 large leeks, white and pale green parts only sliced thinly
3 Tbsps butter
1 litre of chicken stock
Sea salt and freshly ground pepper
Preheat oven to 180C (160C fan)
Toss the cauliflower in olive oil on a baking sheet with some salt and pepper and roast in preheated oven for about 15-18 minutes, until the cauliflower starts to go a little crispy and brown.
In a large frying pan, sauté your leeks in the butter until soft – about 5 minutes. Combine cauliflower, leeks and chicken stock in a pot and cook over medium heat for about 10 minutes. Blend in the pot with an immersion blender and season with sea salt and pepper. Serve immediately.
If you have any interesting or great recipes of your own that you've tried out using our natural beef, chicken, or vegetable stocks please get in touch with us and I will look at featuring it here for everyone to enjoy!