- 1 tablespoon olive oil
- 1 medium leek, trimmed, halved, sliced
- 1kg carrots, peeled, chopped
- 500g cauliflower, trimmed, cut into florets
- 350g potato, peeled, chopped
- 2 garlic cloves, crushed
- 1 litre Massel chicken style liquid stock
- Vegetable oil, for shallow frying
- 1 small red onion, halved, very thinly sliced
- 1 tablespoon plain flour
- 1/2 cup pure cream
- Chopped fresh chives, to serve (optional)
- Step 1Heat olive oil in a large saucepan over medium heat. Add leek. Cook, stirring, for 5 minutes or until softened. Add carrot, cauliflower and potato. Cook, stirring occasionally, for 5 minutes. Add garlic. Cook for 1 minute or until fragrant. Stir in stock and 2 cups cold water. Season. Cover. Increase heat to high. Bring to the boil.
- Step 2Reduce heat to low. Simmer for 30 minutes or until vegetables are tender.
- Step 3Add enough vegetable oil in a frying pan to come 1cm up side of pan. Heat over medium-high heat. Toss onion in flour. Cook, in batches, for 2 to 3 minutes or until golden. Drain on a plate lined with paper towel.
- Step 4Blend soup, in batches, until smooth. Return to pan over low heat. Stir in cream. Cook for 5 minutes or until heated through. Serve soup topped with onion croutons and chives (if using).
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas