Overview

1. Saute leek with thyme until the leek is soft and translucent
2. Add cauliflower and corn and saute for 5 mins
3. Add chicken stock and cook for about 20 minutes until cauliflower is cooked
4. Use stick beater, blender or food processor to blend

Modifications

• No Leek: Use a small onion instead
• No fresh thyme: Use dried thyme or leave out altogether
• No chicken stock: Use vegetable stock or leave out altogether

Assemble Ingredients

Serves one

• 2 tablespoons olive oil
• 1 leek - white part only
• 3 sprigs fresh time - leaves only
• 100 - 150 grams corn
• 4 florets of cauliflower or approx 250 grams
•  2 cups of chicken or vegetable stock

Preparation

1. Finely slice leek
2. Wash and cut cauliflower into small pieces

Instructions

1. Heat oil in saucepan
2. Saute leek until translucent on low - medium heat
3. Add cauliflower and corn, saute with leek for approx 3 - 4 minutes
4. Add chicken stock, put lid on saucepan and simmer for 15 minutes
5. Use stick blender or food processor to puree
6. Serve and eat!

About

• Servings: One
• Dietary Requirements: Gluten Free, Dairy Free
• Difficulty: Simple
• Number of ingredients: 6
• Total time: 30 minutes
• Cost: budget (approximately
• Calories and Kilojoules:
• Serves of vegetables: 2 (including leek)

LInks

Blog post with steps and images