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Cauliflower and corn chowder

Cauliflower and corn chowder


  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


  • 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


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


  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!


  • 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)


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