Nothing says winter more than indulging in a steaming hot bowl of hearty soup that warms you from within.
Potato and leek soup with roasted nuts and cauliflower
Serves 4-6 • Total Time 45-50 Min
Ingredients
2 Tbsp olive oil
1 Tbsp butter
300g leeks, sliced
4 sprigs fresh thyme
3 cloves garlic, chopped
1kg potatoes, cubed
2½ cups vegetable stock
2 cups water
2-3 tsp salt
Milled black pepper
1 cup cream
300g cauliflower florets
50g raw pumpkin seeds
50g raw almonds
50g raw hazelnuts
Method
- Preheat oven 200°C.
- Heat oil and butter in a large 6-8L pot.
- Fry leeks, thyme and garlic for 5 minutes or until softened.
- Add potatoes, stock, water, salt and pepper. Simmer for 20-25 minutes or until potatoes are soft.
- Add cream and simmer gently for 10 minutes.
- Toss cauliflower with olive oil and roast for 25-30 minutes or until golden.
- Remove thyme and blitz soup with a stick blender until smooth.
- Toast pumpkin seeds, almonds and hazelnuts in a dry pan until fragrant. Remove and chop finely.
- Serve soup in bowls topped with roasted cauliflower, toasted nuts and seed sprinkle.
Recipe & photographs courtesy of Fresh Living Magazine.
