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Leek & Cauliflower soup.
This is a simple but tasty Leek & Cauliflower soup.
Perfect for any day of the year.

Recipe in text version.

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INGREDIENTS:
1 large Leek,
1/2 of a large Cauliflower,
Olivani (spread made with live oil),
Chicken or vegetable stock,
for this recipe we are using ‘Massel’ Chicken stock cubes.

Serve with:
Bread & olivani.

METHOD:
We are just using the leek stem for this recipe.
Begin by chopping the top leafy half off your leek.
Slice your leek stem in half length-ways.

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Wash and slice your leek stem into smaller pieces a little less than 1cm wide.

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Melt a little olivani in a medium sized saucepan.
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Saute your leek,
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While your leek is softening roughly chop half your large cauliflower into small pieces.
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When your leek is soft add in your chopped cauliflower.
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Add 2 Chicken stock cubes and 2 cups of hot water.
If you are using any other type of chicken stock you need to add the equivalent of 2 cups.
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Bring your soup mix to the boil.
Reduce heat and simmer until the cauliflower is softening.
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Using a hand held blender, blend the soup.
Do not blend until smooth as some cauliflower and leek pieces are nice to chew on and add a real homemade quality to the soup.
if you do not have a hand held blender you can use a vegetable masher.
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Serve hot with a side serving of bread & olivani.
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Delicious, homemade soup!
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