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

Nutritional Information:

Each 283g serving contains (excludes serving suggestion)

KCal: 161
Carbs: 18.2g
Fibre: 7.7g
Protein: 9.1g
Fat: 3.3g
(Low)
Saturates: 0.4g
(Low)
Sugars: 10.0g
(Low)
Salt: 0.17g
(Low)
Fruit/Veg Portion: 3

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.