This is a deliciously creamy soup, it is easy to make and really satisfying.
4 Potatoes, medium, diced
200 g Leeks, baby, chopped
1 kg Cauliflower, roughly chopped into smaller pieces
2 Tbsp. Canola or Olive Oil
1 tsp. Onion Powder
1 1/2 tsp. Garlic powder (crushed NOT salt)
1 tsp. Parsley, dried
1/2 tsp. Basil, dried
2 l Stock (I used half the amount of stock powder required)
Salt and pepper to taste
Add oil to a large pot and heat up. Add potatoes, leek and cauliflower and saute until well mixed. Put the lid on and let steam for a few minutes. Add stock (to cover vegetables) and bring to a boil. Reduce heat and let simmer for 20 – 30 minutes or until potatoes are soft. Blend (I used a hand blender) until smooth. Add salt and pepper to taste.
Serve with roasted bread crumbs (I made my own using leftover buns, garlic and herbs).
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