Cauliflower + Leek Soup with Parsley Oil
One of my favourite quick soup recipes of the moment is my delicious cauliflower and leek soup. There is something magical when you combine cauliflower and leek and you instantly feel satisfied and nourished after eating it. The most important thing to remember when making this magnificent soup is not to cook it for too long. A brief 5 – 10 minutes is all you need otherwise the freshness is lost. The parsley oil is my little finishing touch to this soup. It marries and lifts the flavours exceptionally well and combines with your choice of cheese topping or a light drizzle of coconut cream or lush yoghurt. Serve as a side to warming and nourishing foods such as zucchini or green pea fritters or a simple fish in the bag. You can also boost the protein and enjoy as a complete meal by adding smashed white beans, silken tofu or organic poached chicken.
What’s good about it:
Cauliflower is rich in sulphur which works as an anti-inflammatory, support digestion and boost your immune system. Leeks are part of the veggie family called Allium Vegetables, the same as garlic and onions. They contain the flavonoid kaempferol that can help protect the body from oxidative stress. The flavonoids in parsley help prevent oxygen-based damage to cells and the high levels of chlorophyll helps to oxygenate the blood.
1 large cauliflower, washed
1 leek, washed and sliced
2 tablespoons olive oil
1 teaspoon salt
good pinch of white pepper
3 – 4 cups (750 – 1000 ml) water or home made vegetable stock
Slice the cauliflower finely into small bits with a large knife.
Saute leek in 2 tablespoons olive oil over a medium heat for 3 minutes until softened.
Add the cauliflower and 2 cups of water plus a little sea salt and pepper.
Cover + cook for 5 – 10 minutes until the cauliflower is tender and then remove from the heat.
Puree in a good high performance blender with 1 or 2 cups of water or stock, depending on the consistency you like.
Serve warm soup in large bowls with a light drizzle of parsley oil or your choice of grated Parmesan, Persian feta, cheddar or gruyere and enjoy.
2 large bunches parsley, washed and dried
1/2 cup cold pressed olive oil, macadamia or walnut oil
Pinch of sea salt
Combine parsley, oil and salt into a blender and process until smooth.
Pour into a fine sieve and strain the oil from the solids.
Drizzle over cauliflower soup just before eating or enjoy over salads, fish or organic poached chicken.
Variations to the parsely oil:
Stir through 1/4 teaspoon wheatgrass or alfalfa powder which add another depth and intensity of flavour.
Use other herbs such as mint to compliment the parsley.
Add a hint of lemon and serve with poached or roasted salmon and smashed green peas.