This is a deliciously creamy soup, it is easy to make and really satisfying.



4 Potatoes, medium, diced

200 g Leeks, baby, chopped

1 kg Cauliflower, roughly chopped into smaller pieces

2 Tbsp. Canola or Olive Oil

1 tsp. Onion Powder

1 1/2 tsp. Garlic powder (crushed NOT salt)

1 tsp. Parsley, dried

1/2 tsp. Basil, dried

2 l Stock (I used half the amount of stock powder required)

Salt and pepper to taste


Add oil to a large pot and heat up. Add potatoes, leek and cauliflower and saute until well mixed. Put the lid on and let steam for a few minutes. Add stock (to cover vegetables) and bring to a boil. Reduce heat and let simmer for 20 – 30 minutes or until potatoes are soft. Blend (I used a hand blender) until smooth. Add salt and pepper to taste.

Serving suggestions:

Serve with roasted bread crumbs (I made my own using leftover buns, garlic and herbs).