Cauliflower, carrot and leek soup

I had a craving for soup this weekend so decided to make this yummy dish. This recipe is originally from my Dad, however I have changed things slightly over the years. I always enjoy eating this soup and the recipe makes a big batch so I can freeze some of it for times when I am too busy to cook.


  • 2 x leek, sliced thinly
  • 2 garlic cloves, crushed
  • 1 x cauliflower, roughly chopped
  • 1kg of carrots, peeled and chopped roughly into 2cm pieces
  • 1/2 cup of milk
  • Nutmeg
  • Salt & Pepper
  • Greek yoghurt
  • 1 tbsp olive oil


  • Fry leek in oil for a few minutes to soften, add crushed garlic and fry for a further 2 minutes.
  • Add carrots and cover with water, bring to boil and cook for 10 minutes.
  • Add cauliflower and simmer until both carrots and cauliflower are soft.
  • Drain liquid from soup into a bowl and set liquid aside. Some will be added back to soup later.
  • Process vegetables to create a puree using a stickmaster or food processor.
  • Return vegetable puree to pot and add approx 800ml of set aside liquid. Bring to boil. (Add more liquid if soup is to think)
  • Once boiling turn down heat and simmer on low. Add milk and stir for 1 minute. Season. Remove from heat.
  • Bring your family to the table, ladle soup into bowls and serve with a teaspoon of greek yoghurt and a sprinkle of nutmeg if you wish.
  • Served with toasted bread.




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