Tuesday, October 5, 2010

lemony leek and cauliflower soup


Soup. I'm still really into soup. The warm days are receding into cold nights and I still get that familiar craving. I've got a bajillion soup recipes filed away and when my magical little vegie box is picked up I match a recipe to whats in it. This week tonnes of cauliflower. So here is lemony leek cauliflower soup. Sent to me by Katie recipe by Tony Chiodo from his macrobiotic/mediterranean fusion cookbook Feel Good Food.

1 tsp olive oil
1 onion, diced
1 garlic clove, crushed
sea salt
2 leeks, thinly sliced
1/2 large head of cauliflower florets (or one small)
4 cups of vegie stock
150g silken tofu
2 tbsp of white miso paste
3 tbsp of fresh lemon juice
1 tbsp of dill, finely chopped


1. Saute the onion and garlic with a pinch of sea salt in the olive oil over medium heat until softened.

2. Add the leek, cauliflower and a tbsp of water and saute fo 5 minutes. Cover with the stock and simmer for 15 minutes.

3. Take off the heat and crumble the tofu into the soup then whiz until smooth.

4. Put the miso paste in a small bowl and add some soup to dilute and mix the miso. Add the miso slurry to the soup, return to heat and simmer for 3 minutes.

5. Just before serving stir through the lemon juice and dill.


  1. I attempted to invent a leek, cauliflower and potato soup the other day...it was not good. Interestingly enough the thing I felt it needed was lemon juice so this recipe is calling me. I agree that although the days here in NZ are also getting warmer, the nights are still cold and I'm still craving soup.

  2. Lemon and dill sound like great flavors for the cauliflower soup!

  3. Sounds great and I can get everything easily!

  4. sounds delicious - I love soup too and often just do it to use up veg that need using - cauliflower in soup is something I don't do often enough but it is always great


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