This is the creamiest, softest, leek and cauliflower soup, adorned with sautéed greens, toasted seeds.
Prep Time:
Cooking Time:
This is the creamiest, softest, leek and cauliflower soup, adorned with sautéed greens, toasted seeds.
This bowl provides us with an array of cruciferous vegetables. Vegetables in the cruciferous family such as broccoli, cabbage and cauliflower contain indole-3-carbinol, which naturally helps to balance hormones and supports liver detoxification. These veggies are also high in fibre, vitamin C, vitamin K and electrolytes that are important for blood pressure and heart health.
Fry the leeks, butter and bay leaves gently on low heat for 10 minutes.
Add the cauliflower florets and the stock.
Cook for further 10 minutes, or until cauliflower is soft.
Remove bay leaves and blend the soup until smooth, adding a little more water if necessary.
While the soup is cooking, slice and sautée the courgette and broccoli in a little oil for 5 minutes.
Steam a handful of leafy greens at the same time.
Toast a handful of pumpkin seeds in a dry pan for 1 minute.
Spoon soup into a bowl and arrange veg and seeds on top.
Adjust seasoning if necessary