CAULIFLOWER AND LEEK SOUP
Author: From Green Kitchen Stories
Recipe type: Dinner
Serves: 2
Ingredients
- 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)
Instructions
- 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.
- Discard the dark green leaves of the leek, they are tough. Coarsely chop the leeks and place in a strainer, rinse well and drain.
- 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.
- Add water and let it boil and then lower the heat and let it simmer until the vegetables are soft.
- Pour half of the water into a bowl and set aside.
- 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.
- Pour into bowls or cups and serve with fresh thyme, lemon peel or juice and roasted almonds.