I was once told that recipes are just guides that can be played with. The best chef in the world may create a Michelin-starred dish, but this does not mean it would be to your taste. Always play with recipes to see if adding or taking something away improves the flavour. With this soup you can add cream to make it sweeter but I actually prefer the taste without the cream.


Simple Leek and Cauliflower soup


50g Butter

3 Leeks (Roughly chopped)

1 Large Cauliflower (Roughly chopped)

3 Garlic Cloves (Finely chopped)

1.5 Litres Veg Stock

1 tsp Thyme

1 tsp Rosemary

100ml Double cream (Optional)


In a stockpot, drizzle some olive oil and the butter. Once the butter has melted add the leeks, cauliflower and garlic, cook for 10 minutes and occasionally stir. After 10 minutes add the veg stock, rosemary and thyme then bring to the boil. Turn down to simmer and place a lid on the stockpot. Leave to simmer for 50 minutes. Remove from the heat and using a hand blender, blend the soup. Serve as it is or add the cream.

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