Cauliflower & Leek Soup

This easy to make bowl of creamy comfort is perfect for when the weather starts to bite.


  • 1 cup cauliflower, cut into florets
  • 1/4 cup of diced leek
  • One cob of 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


  1. Place all the ingredients 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.
LunchSoupGluten FreeLow FatLow Carb

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