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.