Vegetarian

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  • Family Friendly

Potato, Leek and Cauliflower Soup

A classic soup made luxe with a drizzle of nutty sage butter, these bowls of creamy cauliflower and sweet leek make for deliciously comforting fare guaranteed to warm chilly evenings.

45 Minutes

Recipe

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01

Cook Leek

Preheat oven to 200°C fan-forced. Prepare garlic bread according to packet instructions. Wash, trim and thinly slice leek and zest lemon. Heat oil in a large saucepan over medium heat. Add leek, lemon zest and ¼ teaspoon salt and cook, stirring, for 6–7 minutes or until leek is very soft.

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02

Add Garlic

Peel and crush garlic. Add garlic to saucepan and mix to combine with leek. Cook for 1 minute or until fragrant.

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03

Add Vegetables

Peel and roughly chop potato. Roughly chop cauliflower. Add potato, cauliflower, stock cube and 1 litre (4 cups) water and bring to the boil. Reduce heat to medium and cook for 20 minutes or until potato and cauliflower are very tender.

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04

Add Parmesan

Juice lemon. Stir through lemon juice and parmesan.

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05

Blend Soup

Remove soup from heat and, using a hand-held blender, blend until smooth. Season with salt and pepper.

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06

Plate Up

Pick sage leaves from their stems. Melt butter in a small frypan over high heat and cook for 2 minutes or until nutty brown in colour. Add sage leaves and cook for 15 seconds or until crisp. Remove from heat. Divide soup between bowls. Swirl through crème fraîche and top with sage leaves and butter. Serve with garlic bread.

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Potato, Leek and Cauliflower Soup

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami