This cool weather soup should appeal to all the family, with cheddar cheese added at the end. If you have fussy children you can leave out the mustard, but it’s not overpowering, so feel free to give it a try. The sage leaves are optional and if you don’t have any you could also finish it off with a sizzling paprika butter – melt a small knob of butter in a pan and when it starts to brown stir through a teaspoon of paprika before drizzling over the soup. Delicious!
If you have leftovers, pop some in a thermos and take it for lunch the next day or even freeze in an airtight container for up to a month.
- 20g - butter
- 2 - leeks, washed and roughly sliced
- 2 - cloves garlic, crushed with the back of a knife
- 1 - medium cauliflower, roughly chopped
- 1L - hot vegetable stock (salt-reduced or no added salt)
- 2tsp - Dijon mustard
- 80g - grated cheddar cheese
- 1 - small bunch of fresh sage leaves
- Melt the butter in a heavy-based saucepan. Add the leeks and garlic when sizzling.
- Cook gently for 8-10 minutes until the leeks have softened.
- Add the cauliflower and fry for a few minutes before adding the hot stock.
- Bring to a boil, then lower the heat and simmer for 25 minutes until the cauliflower is very tender.
- Use an immersion blender to puree the soup (or a potato masher will work at a pinch!).
- Put back on the heat and add the Dijon mustard and grated cheese. Stir until well combined.
- To serve, fry sage leaves in additional butter until crisp.
- Garnish with a couple of sage leaves and drizzle with the sage-infused browned butter. Serve alongside wholegrain, rye or sourdough toast.