Overview
- Saute leek with thyme until the leek is soft and translucent
- Add cauliflower and corn and saute for 5 mins
- Add chicken stock and cook for about 20 minutes until cauliflower is cooked
- 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
- Finely slice leek
- Wash and cut cauliflower into small pieces
Instructions
- Heat oil in saucepan
- Saute leek until translucent on low - medium heat
- Add cauliflower and corn, saute with leek for approx 3 - 4 minutes
- Add chicken stock, put lid on saucepan and simmer for 15 minutes
- Use stick blender or food processor to puree
- 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