Skip to main content
Creamy Cauliflower, Potato & Leek Soup
Creamy Cauliflower, Potato & Leek Soup

Creamy Cauliflower, Potato & Leek Soup

with Cheddar Toasties

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:
Gluten
Wheat
Milk

The quantities provided above are averages only.

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 Time
DifficultyEasy

Ingredients

/ 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

(Contains: Gluten, Wheat;)

1 block

Cheddar cheese

(Contains: Milk;)

1 tub

sour cream

(Contains: Milk;)

Not included in your delivery

olive oil

3.25 cup

boiling water

¼ tsp

salt

Nutritional Values

per serving
Calories2710 kcal
Fat25.6 g
of which saturates12.3 g
Carbohydrate74.3 g
of which sugars6.9 g
Protein24.4 g
Sodium1200 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Grater
Knife
Sieve
Large Pot
Stick Blender

Cooking Steps

Get prepped
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.

Cook the leek
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.

Make the soup
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.

Make the cheddar toasties
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.

Blend the soup
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.

Serve up
6

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

Highest-rated dinner recipes

Glazed Duck & Hazelnut-Balsamic Greens

Glazed Duck & Hazelnut-Balsamic Greens

with Duck Fat Potatoes
Chicken Schnitzel Burger & Caramelised Bacon

Chicken Schnitzel Burger & Caramelised Bacon

with Smoked Cheddar & Aussie Wedges
Caribbean Chicken Breast & Couscous

Caribbean Chicken Breast & Couscous

with Charred Corn & Coconut Sweet Chilli Mayo
Thai Green Chicken & Coconut Noodle Soup

Thai Green Chicken & Coconut Noodle Soup

with Crushed Peanuts
Beef Eye Fillet & Truffle Mayo

Beef Eye Fillet & Truffle Mayo

with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps
Creamy Lemon Prawn Orecchiette

Creamy Lemon Prawn Orecchiette

with Apple Salad
Garlic Prawns & Chorizo Risotto

Garlic Prawns & Chorizo Risotto

with Thyme-Roasted Cherry Tomatoes
Pistachio-Crusted Lamb Rump

Pistachio-Crusted Lamb Rump

with Rosemary Roasted Baby Carrots & Onion Glaze
Premium Beef Fillet Steak

Premium Beef Fillet Steak

with Bacon-Mushroom Sauce & Mashed Potato
Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

with Berry Cheesecake Pots for Dessert
Easy Chicken & Creamy Peppercorn Sauce

Easy Chicken & Creamy Peppercorn Sauce

with Mashed Potato & Garlicky Veggies
Lemon Pepper Beef & Sticky Rosemary Sauce

Lemon Pepper Beef & Sticky Rosemary Sauce

with Parmesan Crushed Potatoes & Garlic Veggies
Haloumi, Pesto & Caramelised Onion Burger

Haloumi, Pesto & Caramelised Onion Burger

with Sweet Potato Wedges
Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

with Lamington-Style Chocolate Brownies for Dessert
Cheesy Aussie Chicken Parmigiana

Cheesy Aussie Chicken Parmigiana

with Rosemary Bacon Potatoes & Pear-Rocket Salad
Roast Chicken & Duck Fat Potatoes

Roast Chicken & Duck Fat Potatoes

with Prosciutto-Wrapped Asparagus & Honey Almond Baby Carrots
Rosemary & Caramelised Onion Lamb Rump

Rosemary & Caramelised Onion Lamb Rump

with Roast Veggies, Green Beans & Fetta-Almond Sprinkle
Pistachio-Crusted Lamb for Dinner

Pistachio-Crusted Lamb for Dinner

with Caramelised Pineapple & Pear Pavlovas for Dessert
Eye Fillet Steak & Peppercorn Sauce

Eye Fillet Steak & Peppercorn Sauce

with Creamy Mash & Baby Broccoli
Ginger & Lemongrass Prawns

Ginger & Lemongrass Prawns

with Veggies & Garlic Rice