Potato Leek Cauliflower & Zucchini Soup

Feeds 3-4

Prep 3 mins

Cooking Time 16 mins

Ingredients

400g cauliflower

1 leek (white part only)

2 medium potatoes

1/2 an onion

2 cloves garlic

1 tablespoon olive oil

1 tablespoon butter

2 medium green zucchini

600-700ml of chicken stock

1/2 teaspoon grated nutmeg

Salt to taste

Freshly cracked pepper

Sour cream to serve

Potato Leek Cauliflower & Zucchini Soup

Method

  1. Roughly chop the onion and leek. Crush the garlic.
  2. Cut the peeled potatoes, zucchini, and cauliflower into similar sizes
  3. To a large pot add the onion, leek, and garlic. Sauté them on medium heat in olive oil and butter for 3 minutes.
  4. Add the remaining vegetables and mix through cooking for 2 minutes.
  5. Add the chicken stock, pepper, salt, and nutmeg.
  6. Bring to the boil and cook until the vegetables are soft. 12-15 minutes.
  7. Taste the seasoning and add extra stock if you’d prefer a runnier consistency. Using a hand-held blender, blitz until smooth.
  8. Serve with a teaspoon of sour cream, freshly cracked pepper and grated nutmeg.

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