Cauliflower and Dukkah Soup
Serves 6 - Pre time 10 mins - Cook time 15 mins
1 cauliflower, cut into flowerettes (approx 1kg)
1 large leek, sliced (white section only)
1 clove garlic, crushed
1 tbsp olive oil
1lt vegetable stock
Heat the olive oil in a heavy based pan. Add the leek and cook until it starts to soften, then add the garlic and stir through. Add the cauliflower, potato and stock. Bring to the boil then reduce the heat and cook gently for 15 minutes, ensuring the vegetables are very tender.
Blend the soup in batches until very smooth, add the Henry Langdon Dukkah, then return to a clean pan and re heat. Season to taste, then allow to cool for a few minutes before serving with warm crusty bread.
Option 1: For a more rustic style soup, use a potato masher instead of the blender to process the cooked vegetables.
Option 2: Try adding a tablespoon of finely diced speck when cooking the leeks.