Cauliflower and Sweetcorn Soup

by Jo

Serves 3-4

½ head cauliflower, cut into florets
2 corn cobs, kernels only
1 large potato, diced
1 small leek
1 litre water
1 tbsp vegetable stock powder
Salt and pepper

Place all ingredients into a large saucepan.

Bring to a boil, reduce heat and simmer gently for approximately until vegetables are cooked (about 15-20 minutes).

Blend until smooth. If you want a slightly thinner soup you can add a little more water at this stage.

Taste and add seasoning if required.

Serve with your favourite crusty bread

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