In the spirit of using up leftovers this week I had a roasted cauliflower that I had used for my roasted winter salad still in the fridge, and a leek that had been hiding in the vegetable crisper. It has been cold this morning and what better a perfect dish to create with these vegetables than a creamy soup.
You don’t have to have roasted cauliflower for this dish, just a head of cauliflower will be perfect.
1 head of cauliflower (cut into florets)
1 leek sliced
1 potato diced
1 teaspoon of roasted and ground coriander seed
1 litre of vegetable or chicken stock
Salt and pepper
- Cut the cauliflower into florets
- Chop up the leek and potato into small cubes.
- Heat up a large saucepan, place in a tablespoon of olive oil and a tablespoon of butter and melt together.
- Add in the chopped up leek and potato and cook on a low heat for around 8 minutes until soft. Add in the tablespoon of crushed coriander seeds and mix together.
- Add in the cauliflower, stir to combine and make sure that the spices have coated the vegetables.
- Add in the chicken/vegetable stock and bring to a boil.
- Once boiling, turn the heat down and simmer for 25-30 minutes, or until the potato is cooked. Season to taste.
- Once the vegetables have all cooked, blend in the pot with a stick blender or place in batches into a stand blender and blend until smooth.
- Serve with some herbs and a drizzle of olive oil and some lovely sourdough.