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
Ingredients
Instructions
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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.
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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.
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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.
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Blending
Blend the soup until smooth.
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Seasoning
Season the soup with salt and pepper.
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Topping
Serve topped with the salsa verde
