Cauliflower and watercress soup

Name: Cauliflower and watercress soup
Cuisine: British
Ingredients: 1 leek, wash well and roughly chopped; 1 tablespoon oil; 1 tablespoon butter; 1 head cauliflower, cut into small pieces including softer parts of the stalk and small white leaves; 1/2 bunch watercress, remove the thickest part of the stalk; 1 stick celery, roughly chopped; 1 potato, peeled and chopped; Pinch salt; 1 vegetable stock cube; Water (as required)

Roxi’s Kitchen @cook_16940354

Sydney, Australia

This is a smooth, mild and sweet soup. It’s very gentle on the stomach if you are not feeling well.

Roxi’s Kitchen @cook_16940354

Sydney, Australia

This is a smooth, mild and sweet soup. It’s very gentle on the stomach if you are not feeling well.

Saved

Ingredients

1leek, wash well and roughly chopped
1 tablespoonoil
1 tablespoonbutter
1 headcauliflower, cut into small pieces including softer parts of the stalk and small white leaves
1/2 bunchwatercress, remove the thickest part of the stalk
1 stickcelery, roughly chopped
1potato, peeled and chopped
Pinchsalt
1vegetable stock cube
Water (as required)

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Steps

1

Heat oil and butter on medium heat and add the leak and celery. Cook gently until half original volume. Don’t allow Vegetables to brown.
2

Add cauliflower and potato and a pinch of salt, cover and cook until half original volume. This step will be quicker if vegetables are cut small.
3

Add stock to barely cover vegetables and watercress and cook until cress is tender.
4

Purée using stick blender or similar.
5

Optional extras - add ground celery seeds at start of cooking process. Or sour cream to serve.