Makes: one large pot

Ingredients:

  • Leek, sliced
  • Garlic, diced
  • Cauliflower, broken into florets
  • Potato with peel, scrubbed and diced
  • Fennel bulb white and light green section only, sliced
  • Veg stock or water and stock powder

To Serve:

  • pepita seeds toasted in a pan with a pinch of salt and chili powder
  • dukkah, cracked pepper, pesto, olive oil, shaved parmsean, thyme, oregano

Directions:

  1. In a large stock pot saute leeks and garlic for a few minutes in a splash of oil or water.

  2. Add all other vegetables and enough stock to just cover the ingredients.

     

  3. Cover pot and simmer 25-30 mins until potato and cauliflower are soft. Remove from heat and puree until smooth.

     

  4. Season to taste and serve with any or all accompaniments.