Vegetarian cauliflower chowder
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
- Serves: 4 persons
- 25g salted butter
- 1leek, halved and sliced
- 1tbsp plain flour
- 600ml whole milk
- a small handful thyme, leaves picked
- 600ml vegetable stock
- 2large floury potatoes, cut into 1cm cubes
- 1cauliflower, cut into small florets, leaves finely shredded, stalk cut into small cubes
- a pinch cayenne pepper
- a pinch ground mace
- 50ml single cream
Step 1Heat 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 2Simmer 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.