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.