|Leek, potato and cauliflower soup|
- 2 large leeks
- 2 large potatoes
- 1 head of cauliflower
- 1 large clove garlic
- 1 tsp black pepper
- 1 litre chicken or vegetable stock
- 2 bay leaves
- Fresh nutmeg
- 1 tbsp rapeseed oil
- 1 tbsp cream or creme fraiche (optional - leave out if you're counting calories as it's delicious with or without)
Firstly add the rapeseed oil to a heavy bottomed saucepan and place onto a gentle heat.
Now roughly slice the leeks and the garlic and add to the pan.
While these are softening, peel and wash the potatoes and cut into rough cubes about 1cm width. Once the leeks and garlic are softened add the potatoes to the pan and allow to saute for 2-3 minutes, coating in the oil.
Chop the cauliflower into florets and add to the pan (you can use the leaves too if you wish) and then cover with the stock. Add the black pepper and the bay leaves and pop the lid on.
Slowly simmer for thirty minutes until the potato is cooked through and will easily mash with a fork. Remove from the heat and leave to stand for at least twenty minutes.
Now pour into a blender or use a hand blender to blitz into a finer consistency which will create the gorgeous creamy hue and texture.
Return to the pan and place back on the heat, gently. Once warmed through, stir in the cream or creme fraiche if you are using and then ladle into bowls.
Just as a final, added extra grate over a little fresh nutmeg onto each bowl before serving and a tiny dollop of cream or creme fraiche. Enjoy!