Name: Cauliflower and leek soup
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 6
Ingredients: 2 tsp rapeseed oil + 1 tsp to oil baking sheet; 1 cauliflower (800g), in florets; 1 heaped tsp turmeric; 1 large onion, chopped; 2 leeks, sliced; 1 tsp ground cumin; 2 cloves garlic, crushed; good pinch white pepper; 1 low-salt vegetable stock cube in 600ml water; 1 x 400g can butterbeans, drained (240g); 300ml skimmed milk; Black pepper to taste

A hearty warming soup that’s quick and cheap to make. With spicy, toasted cauliflower croutons, it’s a tasty meal.

Serves

Prep

15 minutes

Cook

25 minutes

Each 283g serving contains (excludes serving suggestion)

KCal

161

Carbs

18.2g

Fibre

7.7g

Protein

9.1g

Fat

3.3g

Saturates

0.4g

Sugars

10.0g

Salt

0.17g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

2 tsp rapeseed oil + 1 tsp to oil baking sheet

1 cauliflower (800g), in florets

1 heaped tsp turmeric

1 large onion, chopped

2 leeks, sliced

1 tsp ground cumin

2 cloves garlic, crushed

good pinch white pepper

1 low-salt vegetable stock cube in 600ml water

1 x 400g can butterbeans, drained (240g)

300ml skimmed milk

Black pepper to taste

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Method

Step 1

Preheat the oven 180°C/gas mark 4 and lightly oil a baking sheet.

Step 2

Break ¼ of the cauliflower into very small florets, rinse in cold water, shake off any excess and add to a bowl. Sprinkle with the turmeric and mix well. Place on the baking sheet and roast for 10-15 minutes until the edges are starting to char, then set aside.

Step 3

Meanwhile, add 2 tsp oil to a pan and add the onion. Cook for 3-4 minutes until softened, but not browned. Add the leeks and the rest of the cauliflower and cook a further 3-4 minutes, stirring regularly.

Step 4

Add the cumin, garlic, pepper and stock and bring to the boil. Turn down the heat, cover, and simmer gently for 8-10 minutes until the cauliflower is cooked.

Step 5

Add the butter beans and blend gradually, adding the milk until smooth. Bring up to heat then divide between 6 bowls and top with the roast cauliflower and a good grind of black pepper.

Recipe tips

You could try other beans, such as flageolet for this soup.
Try adding 1-2 tsp curry paste or powder to the soup along with the garlic and cumin.
You can make the soup in advance and reheat - don’t top the dish with the cauliflower croutons until just before serving.;
Freezing instructions: Suitable for freezing once cooked. Freeze cauliflower croutons separately. Defrost in a microwave or over a very low heat until piping hot.

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Cauliflower and leek soup

Ingredients