Cauliflower & Leek Soup

Cauliflower & Leek Soup

Satisfy your senses with this healthy and delicious soup! Ready in no time.

Method (Serves 4)

  1. Place the cauliflower into a large saucepan with the leek, cover with cold water and cook until tender.
  2. Drain off all but 360ml of liquid. Carefully blend the vegetables with your Russell Hobbs stick mixer until smooth.
  3. Heat butter in a large saucepan, add the flour and cook for 2 minutes, stirring constantly. Pour in milk gradually, whisking until thickened. Add the vegetable puree and stir through until heated.
  4. Season with salt and pepper. Add the grated cheese, and stir through.
  5. Serve in bowls, with a sprinkle of chopped chives.
Ingredients
  • 1 cauliflower, cut into florets
  • 2 leeks (white portion), washed & sliced
  • 20g butter
  • 1 ½ tbsp flour
  • 300 ml milk
  • 150g grated tasty or vintage cheese
  • Salt and pepper to taste
  • Chives to serve
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