Cauliflower and Leek Soup
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Serves: 4 to 6
 
Totally delicious

Buy a whole cauliflower, cut it into florets, wash and put aside 800g for the soup, and keep the rest in a sealed container in the fridge to add to salads or other cooked dishes during the week … always great to have ready to go.

If you don’t have your own veggie stock concentrate, then buy a commercial stock, preferably organic. And if you wish to keep this soup nut free, then use toasted pepitas in place of the toasted pistachios.

SAFETY NOTE:

It can be a little scary pureeing hot food in the Thermomix … it does an amazing job, but the noise it creates when doing this can be disconcerting. So there are some basic rules I ALWAYS follow when pureeing hot food:

REMEMBER you are dealing with a very hot liquid … so always take care

NEVER overfill the bowl (if you have a lot of soup to puree then split it and do it in two lots … it is still very quick, and you will get a lovely smooth result)

I set my timer for 1 minute (if you puree for any less, the soup will not be as smooth and creamy)

I slowly increase the speed from speed 1 to speed 6, taking AT LEAST 15 seconds to do this so that my timer has now counted down to 45 seconds

Once I am on 45 seconds, I know I can safely increase my speed to speed 9 and allow the Thermomix to continue pureeing

ALWAYS take your time with pureeing, don’t be in a rush, and enjoy the results
Ingredients
  • 1 leek, washed and chopped roughly
  • 40g olive oil
  • 800g cauliflower florets
  • 600g filtered water
  • 2 tbls veggie stock paste (or 600g commercial stock to replace the water/paste)
  • 40g butter
  • 6 sprigs parsley, roughly chopped, or more to taste
  • sea salt and pepper to taste
FOR SERVING
  • Basil and Parsley pesto ( see here ) with extra olive oil added to make it quite runny
  • Toasted pistachios
Instructions
  1. Place leek and olive oil into TM bowl and chop 3 seconds / speed 7, scrape around bowl
  2. Sauté 5 minutes / Veroma / Speed 1 with MC off
  3. Add cauliflower, water and veggie stock paste (or commercial stock) and cook 15 minutes / 100 / speed 1
  4. Add butter and cook for a further 5 minutes / 100 / speed 1
  5. Add parsley and blend for 1 minute, slowly increasing speed from speed 1 to speed 9 (see safety note above)
  6. Taste and adjust seasoning if necessary
  7. Serve drizzled with the basil and parsley oil, and scatter over the pistachios
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/cauliflower-and-leek-soup/