(I know that’s not how you spell it, but it just looked nicer than “cauliflower”!)
However it is spelt, this soup, which I first made a couple of years ago, tastes full of spring. I was reminded of it when I saw some lovely fresh caulis in our supermarket… locally grown!
(So, they must have come out of a greenhouse I think, as the outdoor ones don’t come in for another couple of weeks – if it’s grown locally, but was produced in a heated greenhouse and watered is that “green”?)
Well, I bought this little head of cauli anyway. It was so fresh and perfectly round, with a clean white face and some perky leaves still attached! Not like those grey ones that have been stored somewhere all winter! Leeks are in season too. Wonderful! Time for some of my cauliflower and leek soup!
Cathy’s Cauliflower and Leek Soup
- (Vegan) butter and olive oil for the pan
- 1 red onion, chopped
- 2 leeks, thinly sliced
- 500g cauliflower broken into florets
- 200g broccoli broken into florets
- 2 bay leaves
- 2 carrots, thinly sliced
- 500ml veg stock
- 200ml white wine (optional, you could use more stock instead)
- 200ml (soya) milk
- salt and freshly ground black pepper
- 2 tsps mixed herbs/dried bear’s garlic
- (soya) cream (optional)
Sauté the leeks and onion until soft. Add salt and pepper, then add the cauliflower, carrots and broccoli. Add stock, herbs, wine and milk. Cover and simmer until tender.
Cool a little. Remove the bay leaves. Puree with the hand mixer, and then reheat to serve if necessary. Add as much cream and freshly ground black pepper as you like! 🙂
This makes about 8-10 dishes, and freezes well.