Cauliflower and Leek Soup

This velvety, hearty soup is perfect for chilly Scottish evenings. It’s a low-carb, dairy-free option that’s both comforting and flavourful.

Ingredients:

• 1 tablespoon vegetable oil
• 2 leeks, white and light green parts thinly sliced
• 3 cloves of garlic, minced
• 1 head of cauliflower, cut into florets
• 500ml vegetable stock
• 2 sprigs of fresh thyme (or dried thyme)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Optional garnishes:

• Sliced spring onions
• Crispy bacon bits

Method:

1. Prepare the vegetables: Thoroughly wash the leeks, as dirt often collects between the layers. Slice only the white and light green parts, discarding the dark green tops. Wash the cauliflower head and cut it into florets.
2. Sauté the leeks: In a large pot, heat the vegetable oil over medium heat. Add the sliced leeks and sauté for a couple of minutes, stirring regularly.
3. Add garlic: Toss in the minced garlic and cook for another minute until fragrant.
4. Cook the cauliflower: Add the cauliflower florets, vegetable stock, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and simmer until the cauliflower is tender.
5. Blend the soup: Remove the pot from the heat and allow it to cool slightly. Using an immersion blender, purée the soup until smooth. If the consistency is too thick, add a bit more vegetable stock and blend again.
6. Adjust seasoning: Taste the soup and adjust the salt and pepper as needed.
7. Serve: Ladle the soup into bowls. If desired, garnish with sliced spring onions and crispy bacon bits for added flavour and texture.

This cauliflower and leek soup is not only delicious but also suitable for various dietary needs. It’s a brilliant way to enjoy seasonal leeks and makes for a satisfying lunch or light supper. Enjoy your homemade soup!