Cauliflower, Mushroom & Leek Soup – Supporter Clip from July 2016

Cauliflower, Mushroom & Leek Soup
An older Supporters clip from 2016.
Hi Folks. Here’s a quick look at the leftover soup we added a few bits to so we could stretch it out for dinner last night.
The amounts I’ve used in this recipe were a bit of a guess as it was based on leftovers, but here goes anyway.

Cauliflower, Mushroom & Leek Soup.

1 medium head cauliflower, chopped into small pieces
200g brown (Swiss) mushroom, chopped into quarters
1 medium leek, sliced thin
2 large cloves of garlic, crushed
½ tsp of stock powder (optional, we didn’t add it)
½ cup milk powder
salt & pepper to season

• Add cauliflower & mushrooms to the pot.
• Cover with about 4cm/1½” of water then bring to the boil then reduce to a simmer.
• While the veggies are simmering in the pot you can fry off the leek in a nob of butter or preferred oil. Set aside once they start to caramelise.
Now back to the pot 😊
• Remove pot from heat once cauliflower is soft.
• Remove half the remaining liquid. Keep to one side as it may be needed.
• Add in the leek & garlic to the pot then blitz with stick blender until smooth. You can also add the veggies into a food processor or blender & puree them there. PLEASE be careful when using these tools with hot liquids. I have seen the burns they can cause first hand when folks aren’t careful & they aren’t pretty. 😩
• Add in the milk & stock powder (if you’re adding it) & stir through. You can add in some of the reserved liquid if you think it needs more to make a creamy consistency. (The rest can be used to give the plants in the patch a bit of a feed once it’s cooled down.)
• Return to the heat & cook on a slow simmer for 15-20 min. This will give time for the garlic to add flavour to the soup.
• season with salt & pepper. We held off on the salt & used some of the celery salt. I also used the celery salt to dress up the soup once served as you saw in the clip.

Hope you enjoy the soup if you try it.
Cheers all.

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