Ingredients
- 1 tbsp olive oil
- 1 small brown onion, diced
- 2 cloves garlic, finely chopped
- 2 medium leeks (around 250g) , green outer layers removed and roughly chopped
- 750g cauliflower florets (1 small cauliflower head)
- 250g potato peeled and diced
- 650ml salt reduced vegetable stock
- 1 cup (250 ml) So Good Oat Extra creamy
- 2 Tbsp parsley leaves chopped, to serve
- Salt and pepper, to taste (optional)
Method
- Heat the oil in a medium pot and saute the onion and garlic.
- Add the leeks and stir as they cook down and soften.
- Add the cauliflower, potato and stock and stir to combine.
- Place a lid on the saucepan and bring to the boil.
- Lower the heat and simmer for 20 mins or until the vegetables are cooked and soft.
- Remove from the heat and allow to sit and cool for 10 mins.
- Use a stick blender or transfer the mixture into a blender and blend while adding the Oat Extra Creamy. The consistency of soup is a personal preference. This recipe makes a thick creamy soup, you can thin more if you prefer by adding more So Good Oat Extra Creamy to your liking as you blen
- Divide into 4 serving bowls, season with salt and pepper and top with fresh chopped parsley.
Tips
Serving Suggestion:
- Garlic Toast
- 4 slices rye or wholegrain sourdough
- 2 tbsp olive oil
- 2 cloves of garlic, cut in half
While preparing the soup I like to make a little Garlic Toast to serve alongside.
Brush both sides of the bread with olive oil. Rub the garlic over the oiled bread on both sides. Heat a medium fry pan over medium heat. Fry the bread on both sides so that it browns and crisps evenly. As it heats, rub garlic over again reinfusing the flavour. Repeat for each slice of bread and serve along with the soup.
-
Per Serve
-
Energy (kJ)1540
-
Energy (Cal)367
-
Protein (g)12
-
Fat (g)17
-
Saturated Fat (g)3
-
Carbohydrate (g)37
-
Sugars (g)12
-
Dietary Fibre (g)8.6
-
Sodium (mg)706
-
Potassium (mg)1160
-
Iron (mg)2.3
-
Calcium (mg)176