Creamy carrot and cauliflower soup with onion croutons

Method

• Step 1
  Heat 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 2
  Reduce heat to low. Simmer for 30 minutes or until vegetables are tender.
• Step 3
  Add 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 4
  Blend 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).