Serves 1 | Prep time: 5 mins | Cooking time: 15 mins

INGREDIENTS

• 1 cup cauliflower, cut into florets
• 1/4 cup diced leek
• 1 cob sweet corn, corn removed from cob (or use about a cup of frozen or canned corn)
• 1/2 tsp Massel salt-reduced stock powder
• 2 cups of water
• Iodised salt (optional) and pepper
• To serve, 1 wholemeal bread roll

METHOD

1. Place all the ingredients (excluding bread roll) into a medium saucepan.
2. Bring to a boil, reduce heat and simmer gently until vegetables are cooked (about 10 minutes).
3. Once cooked place the vegetables into a blender and blend until smooth. (Or carefully blend in pot using a hand-held blender.)
4. Place back onto the stove and heat to your desired temperature. If you want a slightly thinner soup you can add a little more water at this stage.
5. Taste and add seasoning if required.
6. Serve and enjoy with a bread roll.