Enjoy this silken soup and the benefits of cauliflower, a cruciferous vegetable, packed with vitamins, fiber and low in carbohydrates, together with the gut-healthy leek, garlic and onion.

The freshness of the salsa verde really picks up the taste, while adding more anti-oxidant power.

Great to have for lunch or as a starter before dinner.

Print Recipe

LEEK AND CAULIFLOWER SOUP WITH SALSA VERDE

Author: Broes Recipe Keys: S soup-key

Difficulty: Beginner Prep Time 10 min Cook Time 10 min Total Time 20 mins Servings: 4 Best Season: Winter

Ingredients

Servings

• 1 leek
• 1 onion
• 3 cloves cloves of garlic
• 1 medium cauliflower, including leaves (chopped)
• 1 handful of flat leaf parsley
• 1 handful of oregano leaves
• 1 handful of chives
• 1 tablespoon lemon zest (half a lemon)
• 2 tablespoons lemon juice (half a lemon)
• 6 tablespoons olive oil
• 2 liters low salt vegetable stock
• 1 tablespoon water
• 1 salt
• 1 pepper

Instructions

1. First step

   To make the soup, heat 2 tbsp of olive oil in a large pan, add the chopped leek, onion and garlic and cook stirring for 5-7 minutes until soft.

2. Cauliflower

   Add the cauliflower and stock and bring to a boil. Reduce heat and simmer for 10 minutes or so until the cauliflower is tender.

3. Salsa verde

   To make the salsa verde, add herbs, 4 tbsp of olive oil, lemon and water until the herbs are chopped and all ingredients are combined.

4. Blending

   Blend the soup until smooth.

5. Seasoning

   Season the soup with salt and pepper.

6. Topping

   Serve topped with the salsa verde