Cauliflower, leek and fennel soup

Serves: 5
Course: Main Course
Cooking Time: 0 hr 30 mins

Ingredients

  • Good knob of butter or splash of olive oil
  • 2 cloves garlic, peeled and roughly chopped
  • 1 onion, roughly chopped
  • 2 tsp fennel seeds
  • 2 leeks, washed well and roughly chopped
  • 1 cauliflower, roughly chopped
  • 1 litre water
  • Salt and pepper

Melt the butter or heat the olive oil in a large saucepan and gently saute the garlic, onion and fennel seeds until they’ve softened a bit. Next, add the leeks and leave to soften for five minutes before adding the cauliflower and water. Season very well. Put the lid on and simmer until everything is just cooked – about 15 minutes. Check the seasoning again and adjust to your taste before whizzing the whole lot with a blender or using a soup gun to make it smooth. Top with some grated cheese (Parmesan or Cheddar are great), or crisp bacon, or even a handful of chopped parsley, and serve with the bread.

Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer