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.
LEEK AND CAULIFLOWER SOUP WITH SALSA VERDE
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.
Add the cauliflower and stock and bring to a boil. Reduce heat and simmer for 10 minutes or so until the cauliflower is tender.
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.
Blend the soup until smooth.
Season the soup with salt and pepper.
Serve topped with the salsa verde