Don’t skip the toppings, especially the crunchy bacon bits and cheese. It adds to the flavour!

Ingredients

• 3 tablespoons butter
• 2-3 leeks (white and light green parts), roughly chopped
• 4 garlic cloves, crushed
• ½ teaspoon dried thyme
• 2 cups chicken stock or broth
• 1 large cauliflower, cut into florets
• 250ml cream
• Salt and freshly ground black pepper, to taste

Garnish

• 250g bacon, diced and pre-cooked crispy
• Cheddar cheese, grated
• Fresh parsley, chopped (optional)

Method

1. Place a pot on medium heat. Add the butter to the pot and saute the leeks for about 5 minutes.
2. Add the garlic and dried thyme and fry for another 1 minute until fragrant.
3. Add the chicken stock and cauliflower and bring to a boil. Simmer for about 15 to 20 minutes, covered, until the cauliflower is soft. Remove from the heat and allow it to cool slightly.
4. Puree the soup mix with a stick blender or food processor until smooth.
5. Reheat the soup and add the cream.
6. Add a generous amount of salt and freshly ground black pepper to taste.
7. Serve the soup topped with bacon, cheddar, and parsley.

Leeks are mostly sold in bunches of four to six. It can be stored for up to two weeks in the refrigerator and it will last cooked for up to two days in the refrigerator. Unfortunately, leeks don’t freeze well. If you have any leftovers, here are a few ideas:

• Planning on making some roast veggies? Cut them up in large chunks and add them to the mix.
• You can also use leeks in omelettes, quiches or frittatas.
• Leeks can also be used as an onion substitute.
• Usually, only the white and light green parts are used in recipes. If you don’t want to waste the green parts of the leeks, add the green cuts to vegetable or chicken stock.