cauliflower and leek soup

I’m busy stocking my freezer with homemade soups for the post-Christmas hibernation period. Four portions of parsnip and celeriac soup have been stored for a frosty day, and last night a deliciously easy cauliflower and leek soup (recommended by my friend Marcella) joined in. (Though I couldn’t resist also bringing some for lunch today, and probably tomorrow too.)

Absolutely guiltless, virtually fat-free, creamy and light – a definite winner.

Cauliflower and leek soup
(makes 6 first-course servings)

1 large cauliflower, quartered, stem removed, and chopped
3 baby leeks (dark green parts removed, sliced lengthways and chopped
1.5 litres of vegetable bouillon
3 individual stalks of thyme
2 fresh bay leaves
Salt and freshly ground black pepper

Bring about two centimetres of water to boil in a large pot and add the leeks, allowing them to braise for a few minutes. Then add the hot stock to the pot, along with the cauliflower, thyme and bay leaf and bring to a boil. Reduce to a simmer for about 20-25 minutes, until the cauliflower is very soft. Season well with salt and pepper.

Remove the stalks of thyme (the leaves should have come off by now) and the two bay leaves. Use a hand blender to make the soup into a thick creamy puree.

If freezing, remove from the heat and and allow it to reach room temperature before decanting it into freezable containers.