HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Cauliflower, Potato & Leek Soup
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Creamy Cauliflower, Potato & Leek Soup

Creamy Cauliflower, Potato & Leek Soup

with Cheddar Toasties

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There’s nothing quite classic French fare – this soup is jam packed with plenty of veggies and even more flavour. In fact, it’s so good that we couldn’t just serve it up with plain bread. Enter the cheesy toasty: the perfect accompaniment to a silky soup.

Allergens:GlutenMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 portion

cauliflower

1 unit

leek

1 clove

garlic

1 bunch

rosemary

400 g

potatoes

1 tin

cannellini beans

1 bunch

chives

1 sachet

sweet mustard spice mix

(May be present Gluten, Sulphites)

1 cube

vegetable stock

5 unit

bake-at-home bread rolls

(ContainsGluten)

1 block

Cheddar cheese

(ContainsMilk)

1 tub

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

3.25 cup

boiling water

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2710 kJ
Fat25.6 g
of which saturates12.3 g
Carbohydrate74.3 g
of which sugars6.9 g
Dietary Fibre0 g
Protein24.4 g
Cholesterol0 mg
Sodium1200 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Sieve
Large Pot
Stick Blender
Instructionsarrow up iconarrow up icon
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1

Finely slice the leek. Peel and crush the garlic. Drain and rinse the cannellini beans. Chop the cauliflower into small florets. Peel and chop the potato into 2 cm chunks. Pick and finely chop the rosemary leaves until you have 1 tsp. TIP: Hold the woody end of the rosemary sprig and run your fingers along the stalk to pull off the rosemary leaves in one motion. Grate the Cheddar cheese. Finely chop the chives.

2

Heat a drizzle of olive oil in a large saucepan over a medium heat. Add the leek and cook for 4-5 minutes, or until softened. Add the garlic and the sweet mustard spice blend and cook, stirring, for 1 minute, or until fragrant.

3

Add the cannellini beans, the cauliflower, the potato, the salt (use the suggested amount) and the boiling water (check the ingredients list for the amount) to the saucepan with the leek and crumble in the vegetable stock cube. Stir to dissolve the stock cube and bring to the boil. Cook for 10-15 minutes, or until the cauliflower and potato are soft. TIP: The potato and cauliflower are cooked when you can easily pierce with a knife.

4

While the soup is boiling, preheat the grill to medium. Slice the bake-at-home continental rolls in 1/2. Drizzle the rolls with olive oil, sprinkle over the rosemary and season with a pinch of salt and pepper. Top with the grated Cheddar cheese and grill for 5-6 minutes, or until golden. Remove and set aside.

5

Remove the soup from the heat and use a stick blender to pulse the soup mixture until thick and creamy. TIP: If you don’t have a stick blender, use a blender to blend the soup in batches, or a potato masher to mash until smooth. Stir through 1/2 of the sour cream and season to taste with a pinch of salt and pepper. TIP: The sour cream will bind the soup and add some extra creaminess.

6

Divide the cauliflower, potato and leek soup between bowls. Top with a dollop of the remaining sour cream and sprinkle over the chives.