Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 4 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons horseradish cream
- 1 large cauliflower
- 2 leeks
- 2tablespoons continental parsley leaves
- 20grams butter
- 2tablespoons extra virgin olive oil
- 1L vegetable stock
- 1/2 cup light thickened cream
- 3 slices crusty bread
Description
This easy recipe shows you how to make a delicious and creamy cauliflower soup using minimal ingredients. A great no-fuss soup, perfect for lunch or dinner.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
Step 2 of 3
Place 1 1/2 cups small florets onto tray, drizzle with 1 tbs oil and toss to coat. Season, then bake for 20 minutes or until tender and golden. Set aside.
Step 3 of 3
Meanwhile, heat butter and remaining oil in a large saucepan over medium heat. Add leek and cook, stirring for 10 minutes or until tender. Add remaining cauliflower, stock and 1 cup water, then bring to the boil. Cook, for 25 minutes, partially covered, or until vegetables are soft. Remove pan from heat. Using a stick blender, blend until smooth. Add horseradish cream and cream and stir until combined. Season, then return pan to heat and cook for 5 minutes or until hot. Ladle soup into bowls. Top with roasted florets and parsley. Season and serve with bread.
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