Cauliflower and Leek Soup

Recipe type: Dinner
Serves: 2
  • 1 Tbl. extra virgin olive oil
  • 1 onion, chopped
  • 1 clove garlic, mashed
  • 1 pinch of chili powder
  • 1 cauliflower, coarsely chopped
  • 2 leeks, rinsed and chopped (remove and discard dark green section)
  • 4 cups water
  • ½ to 1 lemon; depends on the taste (juice and peel)
  • Fresh thyme
  • Sea salt & pepper
  • Roasted almonds (roughly sliced)
  1. Start by preparing onion and garlic. Then separate the cauliflower florets from the stalk and cut into smaller pieces. Cut the remaining stalk in half and chopped.
  2. Discard the dark green leaves of the leek, they are tough. Coarsely chop the leeks and place in a strainer, rinse well and drain.
  3. Add olive oil to a pot over medium-high heat. Stir in the onion, garlic and chili powder and cook until the onions soften. Add cauliflower and leeks and let it fry for a couple of minutes.
  4. Add water and let it boil and then lower the heat and let it simmer until the vegetables are soft.
  5. Pour half of the water into a bowl and set aside.
  6. Use a hand blender to puree the soup. Stir in lemon juice and peel, thyme, salt and pepper. If the soup is to thick add some of the water.
  7. Pour into bowls or cups and serve with fresh thyme, lemon peel or juice and roasted almonds.