Cauliflower Leek Soup

Soup pictured with Julian’s homemade Wild Garlic pesto

Serves 4


  • 3 tbsp. extra-virgin olive oil
  • 2 leeks, cleaned and white and light green parts thinly sliced
  • 5 cloves garlic, crushed
  • 1 medium potato, peeled and chopped
  • 1 large head cauliflower, cut into florets
  • Salt and freshly ground black pepper
  • 450 ml vegetable or chicken Stock
  • Chopped chives or parsley, for garnish
  • Crumbled cooked bacon, for garnish (optional, obviously)


In a large pot over medium heat, heat olive oil. Add leeks and cook until golden, 4 minutes. Add garlic and
cook until fragrant, 1 minute more. Add potato and cauliflower to pot and season with salt and pepper.
Add stock, bring to a boil, then reduce heat and simmer, covered, until potatoes and cauliflower are tender,
about 20 minutes.

Remove from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup
cool slightly, then ladle into a blender.) Season with salt and pepper to taste, then ladle into bowls and
garnish with herbs and bacon before serving