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
- 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.