How to make Potato, Cauliflower & Leek Soup - Kuvings Vacuum Blender

A definite MUST over the winter months to warm you from the inside out.

Utilise your Kuvings Blender to indulge in the comforting flavours of this hearty Potato, Cauliflower, and Leek Soup. This velvety blend of ingredients creates a creamy and satisfying soup.

The combination of tender potatoes, delicate cauliflower, and aromatic leeks results in a harmonious balance of flavours.

Whether enjoyed as a starter or a nourishing meal, this soup is a delicious way to savour the goodness of seasonal vegetables.

Ingredients

• 1/2 head of Cauliflower

• 400g Potatoes (diced)

• 2 Leeks

• 2 Garlic Cloves (chopped finely)

• 5-6 cups Vegetable Stock

• Pinch of Nutmeg (optional)

Method

• Preheat your oven to 400°F.

• Chop the cauliflower into rough florets, removing the core. Place the florets into a baking dish and bake until colour forms on the outside and they are semi-soft (10-15 mins).

• Place the diced potatoes into a steaming basket over boiling water. Steam until soft.

• Slice the white part of the leeks and place into a hot fry pan with the garlic. Cook until golden.

• Once everything is done, let it all cool a little before placing into the blender jug with vegetable stock and blend in batches until smoothe.

• Heat the pot of puréed soup over medium heat until hot. Add more stock or water to thin the soup to your desired consistency and adjust the seasoning to taste.

• Serve the soup hot with warm crusty bread and topped with micro herbs.

Note: This will store well for a week in the fridge or you can freeze it for use later.

HEALTH BENEFITS

LEEKS contains high levels of flavonoids, vitamins A, E, and K, and fibre.