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Leek & cauliflower soup with bacon croutons
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1 tbsp light olive oil
2 medium leeks, trimmed and roughly chopped
1 small cauliflower, roughly chopped
1 onion, chopped
1L reduced-salt vegetable stock
2 tsp chopped rosemary, plus several extra sprigs
75g ciabatta, torn into small pieces
120g streaky bacon, diced
100ml reduced-fat British crème fraîche
1. Heat the oil with the butter in a saucepan and gently fry the leeks and cauliflower for 6-8 minutes, stirring frequently, until softened. Add the onion, stock and chopped rosemary, and heat until simmering. Cover and cook gently for 15 minutes until all the vegetables are tender.
2. Heat a dry frying pan, add the ciabatta and heat until the bread is lightly browned. Tip out onto a plate. Add the bacon to the pan and cook until crisped. Return the ciabatta to the pan with the rosemary sprigs and heat through for a couple of minutes.
3. Use a food processor to purée the soup, then add half the crème fraîche, plenty of black pepper and heat through. Transfer to soup bowls, swirl in the remaining crème fraîche and scatter with the crouton mix, discarding the rosemary sprigs.
Cook’s tip When preparing cauliflower, don’t waste the leaves. Choose any unblemished ones, chop or leave them whole, and keep them for roasting or stir frying. They will add plenty of crunch and flavour.
Typical values per serving:
1 of your 5 a day; source of fibre.
This recipe was first published in September 2020.