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Cauliflower and leek soup

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Cauliflower and leek soup
A hearty warming soup that’s quick and cheap to make. With spicy, toasted cauliflower croutons, it’s a tasty meal.
Serves
6
Prep
15 minutes
Cook
25 minutes
Each 348g serving contains (excludes serving suggestion)
KCal
154
Carbs
18.1g
Fibre
7.7g
Protein
9.1g
Fat
3.3g
Saturates
0.40g
Sugars
10.0g
Salt
0.17g
Fruit/Veg Portion
3
Ingredients

Ingredients

2 tsp rapeseed oil + 1 tsp to oil baking sheet
1 cauliflower (800g), in florets
1 heaped tsp turmeric
1 large onion, chopped
2 leeks, sliced
1 tsp ground cumin
2 cloves garlic, crushed
good pinch white pepper
1 low-salt vegetable stock cube in 600ml water
1 x 400g can butterbeans, drained (240g)
300ml skimmed milk
Black pepper to taste
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Method

Recipe tips
  • You could try other beans, such as flageolet for this soup.
  • Try adding 1-2 tsp curry paste or powder to the soup along with the garlic and cumin. 
  • You can make the soup in advance and reheat - don’t top the dish with the cauliflower croutons until just before serving.;
  • Freezing instructions: Suitable for freezing once cooked. Freeze cauliflower croutons separately. Defrost in a microwave or over a very low heat until piping hot.
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