1 medium sized cauliflower chopped into the size of 50 cent pieces – I tend not to waste any of the cauliflower and even add the younger leaves at the base
1 medium sized zucchini roughly chopped
1 leek chopped
1 brown onion chopped
1L low salt chicken stock
1 cup of boiling water
1 teaspoon of low salt chicken or vegetable stock powder
1 cup of grated cheese – either cheddar or parmesan – whatever you have lying around
Pepper to taste
1 tablespoon olive oil
Instructions
In a large pot (this makes a fair bit of soup!) – add the olive oil and then add the onion and brown – after 3-4 minutes also add the leek and brown this too.
Next add the cauliflower – allow this to brown and sweat – this is key to the flavour of the soup. You can intermittently cover the cauliflower as it cooks but ensure you stir regularly to ensure none of the cauliflower gets burnt. Once it is browned and slightly sweaty move onto the next step.
Add the zucchini and allow all the vegetables to cook together for 5 minutes, stirring occasionally
Add the chicken stock and the stock powder – bring the mixture to boil, then allow to gently simmer and cook covered for 15 minutes
At this stage assess the fluid status of the soup – if the vegetables are out of the stock and not all immersed add the additional boiling water now
Continue to cook the mixture on gentle simmer, occasionally stirring for another 15-20 minutes – you know it done when you push the cauliflower with your spoon and it easily mashes
Next remove the pot off the heat – using a stick mixer blend the mixture together until completely smooth
Return the pot back to the stove and gently simmer again – stir through the cheese and add pepper to taste
Once the cheese has completely melted through (no more than 5 minutes) – ready to serve
This is a great meal for a busy week ahead – easy to store and lasts a while in the fridge!
