Creamy Cauliflower Soup With Feta

1. 1

   Cut off the dark green top of the leek, cut down the centre almost to the root end, slice and immerse in cold water to remove any dirt.

2. 2

   Drain in a colander or dry in a salad spinner.

3. 3

   Combine leek, cauliflower, potato and stock in a large saucepan and heat to boiling over medium-high heat, then lower heat to low, cover and simmer for 25 minutes or until vegetables are tender.

4. 4

   Let cool slightly, then puree in batches until smooth in food processor or blender.

5. 5

   Return to saucepan, stir in cream and dill, and season with salt and pepper.

6. 6

   Reheat until hot, but do not let boil or soup may curdle.

7. 7

   Serve in heated bowls, each topped with some of the cheese and dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.