Go to soup: Leek, potato and cauliflower

Every winter we seem to have a “go to soup” that is our all out favourite for the season.  We end up cooking it every second or third time we have soup that year and then in future years it will be made at least a couple of times a winter. It does a lot of mileage, so it has to be good.  Last year it was our version of minestrone (based on a Jamie Oliver recipe) and this year it’s Leek, Potato and Cauliflower soup along with a myriad variations. Hopefully, this is not too late for those of you in the Southern Hemisphere and just in time for my Northern Hemisphere readers.

Leek Potato and Cauliflower Soup

• Dash of olive oil
• Knob of butter
• 1 large or two small leaks, cut into rings
• 50-100 g of a free-range smoked pork product e.g. ham or bacon, diced
• 4 medium to large potatoes, peeled and diced
• ½ a head of cauliflower, chopped into bite size pieces
• Vegetable stock
• Salt and pepper
• Yoghurt and grated parmesan to serve

1.          Add oil and butter to pan and sauté leak and bacon

2.          Add potatoes and cauliflower to pan

3.          Generously cover vegetables with stock

4.          Bring to boil and simmer for 20 minutes or until vegetables are tender

5.          Blend soup however you prefer, I use a food processor

6.          Salt and pepper to taste

7.          Reheat soup

8.          Serve with swirls of yoghurt and a sprinkle of parmesan

approximately 4  serves

Notes:

• Yummy variations include replacing about half the cauliflower with  broccoli (pictured) or zucchini
• If you want to make a vegetarian version then remove the bacon/ham and add some soy sauce to the soup.  It makes up for some of the umami flavour that is lost without the bacon.  It you want a vegan version, it’s very edible without the dairy products just not quite as scrumptious.

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