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Potato and leek soup with roasted nuts and cauliflower

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 


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  



  1. Preheat oven 200°C. 
  2. Heat oil and butter in a large 6-8L pot. 
  3. Fry leeks, thyme and garlic for 5 minutes or until softened. 
  4. Add potatoes, stock, water, salt and pepper. Simmer for 20-25 minutes or until potatoes are soft. 
  5. Add cream and simmer gently for 10 minutes. 
  6. Toss cauliflower with olive oil and roast for 25-30 minutes or until golden. 
  7. Remove thyme and blitz soup with a stick blender until smooth. 
  8. Toast pumpkin seeds, almonds and hazelnuts in a dry pan until fragrant. Remove and chop finely. 
  9. Serve soup in bowls topped with roasted cauliflower, toasted nuts and seed sprinkle.

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