Ingredients
- 1 tbsp olive oil
- 1 small brown onion, diced
- 2 cloves garlic, finely chopped
- 2 medium leeks (around 250g) , green outer layers removed and roughly chopped
- 750g cauliflower florets (1 small cauliflower head)
- 250g potato peeled and diced
- 650ml salt reduced vegetable stock
- 1 cup (250 ml) So Good Oat Extra creamy
- 2 Tbsp parsley leaves chopped, to serve
- Salt and pepper, to taste (optional)
Method
- Heat the oil in a medium pot and saute the onion and garlic.
- Add the leeks and stir as they cook down and soften.
- Add the cauliflower, potato and stock and stir to combine.
- Place a lid on the saucepan and bring to the boil.
- Lower the heat and simmer for 20 mins or until the vegetables are cooked and soft.
- Remove from the heat and allow to sit and cool for 10 mins.
- Use a stick blender or transfer the mixture into a blender and blend while adding the Oat Extra Creamy. The consistency of soup is a personal preference. This recipe makes a thick creamy soup, you can thin more if you prefer by adding more So Good Oat Extra Creamy to your liking as you blen
- Divide into 4 serving bowls, season with salt and pepper and top with fresh chopped parsley.