LEEK AND TURMERIC SOUP WITH ROASTED CAULIFLOWER
A warming soup with a lovely texture to it, and the roasted cauliflower garnish really brings this to life.
PREP TIME 5 MINUTES COOK TIME 20 MINUTES SERVES 2
100g cauliflower, broken into very small florets
1 tsp olive oil
1 tsp ground cumin
½ medium onion, peeled and finely chopped
¼ tsp turmeric powder 1 medium courgette, roughly chopped
1 large leek, trimmed and thinly sliced
500ml vegetable stock
(or 2 tsp Swiss Vegetable Bouillon powder mixed with 500ml water) handful fresh coriander leaves, to serve (optional) freshly ground pepper
Preheat the oven to 240C/220C fan/gas 9.
Place the cauliflower on a
HHbaking tray, toss with half the olive oil and sprinkle with half the cumin powder. Season and roast for 10 minutes, turning halfway through.
Meanwhile, place the onion in a nonstick saucepan with the remaining olive oil and 1 tablespoon water and sauté over a medium–high heat for about 5 minutes, stirring from time to time.
Add the turmeric, courgette, leek, the remaining cumin powder and another tablespoon of water to the saucepan and cook for
5-7 minutes, stirring regularly to encourage the vegetables to cook evenly – they will wilt quite a lot.
When nicely softened, pour in the stock, bring to the boil and simmer for 10 minutes.
Remove from the heat and blitz with a hand blender until almost smooth – it is nice to keep a little texture. Season to taste and serve garnished with the roasted cauliflower florets and a little coriander, if using.
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