Roast leek soup
*such a wonderful taste.
Serves 6
4 leeks trimmed, washed and cut lengthways
1 clove garlic
2 tsp olive oil
4 cups cauliflower
2 cups chicken bone broth (chicken stock)
2 cups water
400gm butter beans, rinsed and drained (cannellini beans if you like)
2 tbls greek/plain full fat yoghurt
sea salt
Method
Preheat oven to 180C and place halved leeks and garlic on tray, drizzle with oil and dash sea salt. Bake for 20 minutes until soft.
Place ingredients into a non stick pan along with any juices, add cauliflower and heat on medium, add bone broth and water and bring to boil, then let simmer. Add the beans and simmer covered for 20 minutes.
Use stick blender until mixture is smooth.
Serve with a tsp greek yoghurt.
*leave some of the white ends aside from leeks(finely slice) and you can fry these up in a little bit of oil for a garnish for your soup – helps to add a bit of crunch.
*make sure you freeze some for a quick easy meal.
*Shred some roast chicken into a serve to mix it up.
