Vegetarian cauliflower chowder

Apr 12 2022

Celebrate cauliflower season with a comforting bowl of creamy veggie chowder. A pinch of cayenne pepper and mace give a gentle warmth to this soup

Ingredients

25
g salted butter
1
leek, halved and sliced
1
tbsp plain flour
600
ml whole milk
a small handful thyme, leaves picked
600
ml vegetable stock
2
large floury potatoes, cut into 1cm cubes
1
cauliflower, cut into small florets, leaves finely shredded, stalk cut into small cubes
a pinch cayenne pepper
a pinch ground mace
50
ml single cream

Step 1
Heat the butter in a stock pot over a medium heat until melted and foaming, then fry the leek for 8-10 minutes or until soft. Sprinkle in the flour and mix well to make a paste. Add the milk, a splash at a time, stirring continuously until it has all been incorporated. Add the thyme, stock and potatoes, and bring the mixture to a simmer.
Step 2
Simmer gently for 10 minutes, then add the cauliflower florets, leaves and stalks. Simmer for 10-15 minutes more until all the veg is tender. Season with salt, pepper, the cayenne and mace. Stir in the single cream, then serve.