Vegetable soups are a dinner staple in our household. We eat late so we prefer a light meal and vegetable soups work fantastically. Varying the vegetables and the type of soup also keeps it interesting. Buying fresh vegetables in season also provides nutritious and very cost-friendly meals.
Todays dinner was Cream of Cauliflower and Leek soup.
1 small cauliflower
1 small leek
1 small potato
100ml vegetable based cooking cream (optional: see note below. With cauliflower I prefer almond or coconut based)
1/4 teaspoon Cumin powder
Chop vegetables into small chunks.
Sautee leek in pot with a little Extra Virgin Olive oil till soft.
Add cauliflower and potato, cook for another few minutes.
Add cumin. Mix well.
Cover with water and add vegetable stock.
Cook for 40 minutes or until soft and well-cooked.
Puree and add cooking cream.
Reheat but do not boil.
Serve warm with toasted bread (and Iberian cured ham if you really want a treat)
Hesitant at first but then DD ate the lot!
With Cream soups if I don´t have vegetable based cooking cream I add a small potato and reduce the water. When pureeing I add milk to taste and reheat. Important not to bring to boiling to not separate the vegetable based milk.