Vegan Cauliflower, Carrot and Leek Soup Recipe

This delicious autumnal cauliflower, carrot and leek soup makes use of delicious and nutritious veggies burstings with vitamins and nutrients (Vitamin C, folate, niacin Vitamin K, B6) you’re likely to have at home. The base can take tonnes of chopped onions and garlic, and I like to use vegetable stock for ab even quicker cooking time. This soup is surprisingly filling and not so surprisingly tasty. My kids love it too.

All week I’ve been making soup and freezing it too. Next up is tomato soup. First, read up my cauliflower, carrot and leek soup:

Ingredients:

Serves 4

• 3 tbsp extra virgin olive oil
• 2 white onions, finely chopped
• 2 red onions, finely chopped
• 2 cloves garlic, finely chopped1 tbsp dried oregano
• 1 fresh red chilli, finely chopped (optional)
• 1 medium cauliflower, florets chopped.
• 2 leeks, finely chopped
• 2 carrots, diced
• 8 cups / 2 litres water, boiled in the kettle
• 1 tin of chopped tomatoes
• 2 tbsp tomato puree
• 3 vegetable stocks
• freshly ground pepper
• sea salt

Method:

In a large pan, on a medium heat, drizzle the olive oil over the base. Add the chopped onions and garlic and fry until they are golden brown. If using chilli, add this now ensuring it doesn’t go black. Meanwhile, boil the water in the kettle to save time. You can also add cold if easier. Add chopped vegetables into the soup. Pour the chopped tomatoes, puree and stock in and stir well. Once the water is at boiling point, lower and simmer for approximately 35 minutes. Taste test and add salt and pepper. Blend in a food processor or hand held processor for a smooth soup.

Garnish with thinly sliced chilli and grind black pepper over the top.

Serve with chunky bread.

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