- 1 medium sized cauliflower chopped into the size of 50 cent pieces – use whole cauliflower
- 1 medium sized zucchini roughly chopped
- 1 leek roughly chopped
- 1 brown onion chopped
- 1 litre low salt chicken stock
- 2 cups of boiling water
- 2 tsp of low salt chicken or vegetable stock powder
- 1 cup of grated cheese – either tasty or cheddar
- Cracked black pepper to taste
- 1 tbsp olive oil
- In a large stockpot add the olive oil, and onion, and brown.
- Add the leek and brown for 5 mins.
- Add the cauliflower – allow this to brown and sweat for about 15 minutes– this is key to the flavour of the soup. You can intermittently cover the cauliflower as it cooks but ensure you stir regularly to ensure none of the cauliflower gets burnt.
- Add the zucchini and allow all the vegetables to cook together for further 5 minutes, stirring occasionally.
- Add the chicken stock and the stock powder – bring the mixture to boil, then allow to gently simmer and cook covered for 10 minutes.
- If the vegetables are not all immersed by the liquid, add the additional boiling water so the vegetables are covered. You may not need to add additional fluid.
- Continue to cook on gentle simmer, occasionally stirring for another 20 minutes.
- Push the cauliflower with your spoon to check that it is soft enough to easily mash.The liquid should have also slight reduced.
- Remove the pot off the heat – using a stick mixer blend the mixture together until completely smooth.
- Return the pot back to the stove and gently simmer again – stir through the cheese and add pepper to taste.
- Once the cheese has melted after 1-2 minutes– the soup is ready to serve.
Tip: This soup can be prepared on the weekend for a busy week ahead. Leave this in the fridge when you have a busy week coming up – it is a great way to get vegetables in and it stores well in the fridge or freezer.