Ingredients
- 200 g Cauliflower (broken into small florets)
- 0.33 cup Cream
- 2 g Garam Masala (to add smokey flavour, optional)
- 320 g Leek (sliced)
- 2 g Salt and Pepper (to taste)
- 1 whole Ultra Lite Chicken Sachet (or vegetable stock)
- 2.50 cups Water
Instructions
- 1. Pre-heat oven 180ºC (350ºF).
- 2. Spray leeks and cauliflower with cooking oil, place in roasting dish in oven for approximately 15 minutes or until slightly brown.
- 3. Place in saucepan, cold water, stock cube and vegetables. When soup is boiling turn down and simmer for 10 minutes.
- 4. Blend vegetables and remaining liquid until smooth, stir in cream and heat through, do not boil.
- 5. Garnish with vietnamese mint.