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


  1. Cut the cauliflower into florets
  2. Chop up the leek and potato into small cubes.
  3. Heat up a large saucepan, place in a tablespoon of olive oil and a tablespoon of butter and melt together.
  4. 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.
  5. Add in the cauliflower, stir to combine and make sure that the spices have coated the vegetables.
  6. Add in the chicken/vegetable stock and bring to a boil.
  7. Once boiling, turn the heat down and simmer for 25-30 minutes, or until the potato is cooked.  Season to taste.
  8. 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.
  9. Serve with some herbs and a drizzle of olive oil and some lovely sourdough.

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