Cauliflower Soup with Walnut Pesto

 

Ingredients

 1 medium onions, peeled and finely chopped
¼  large leek, white part only, washed well & finely chopped
125g butter
1 ½  heads of cauliflower, leaves removed and roughly chopped
3 liters vegetable stock
Salt and freshly ground white pepper

Method

Gently cook the onions and leeks in the butter until soft.

Add the cauliflower & vegetable stock and bring to the boil, season with salt and pepper and simmer for 15 minutes. Blend in a liquidiser until smooth and pass through a strainer if needed. Correct the seasoning and finish with a drizzle of walnut pesto.

Walnut Pesto

Ingredients

1 cloves garlic, crushed

167g basil leaves
167ml olive oil
14g pine nuts, roasted
25g Parmesan cheese, grated
27g chopped toasted walnuts
Salt and freshly ground black pepper

Method

Blend all the ingredients in a blender and season to taste, then add 27g chopped toasted walnuts

 

I love baking fresh bread to go with soup, it's quick and easy and somehow it seems to make eating soup that much better.

 

Bon Appétit