Cauliflower & Corn Soup w Salsa Verde

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Cauliflower & Corn Soup w Salsa Verde

Yield 6

Author Lucy Tweed

Cook time

45 Min

Total time

45 Min

Ingredients

• 2 leeks, chopped and rinsed well
• 1 tbsp butter
• 1 tbsp olive oil
• Salt, to taste
• 1 whole head of cauliflower, roughly chopped into chunks
• 2 ears of corn, kernels removed
• 1 tsp fennel seeds
• 1 tsp black pepper
• A few sprigs of tarragon
• 2.5 L stock (vegetable or chicken)
• 1/2 tub sour cream (about 125 g)
• 1 bunch chives, chopped

Salsa Verde

• 1 handful basil leaves
• 1 handful parsley leaves
• 1 handful tarragon leaves
• 1 handful mint leaves
• 1 garlic clove
• 1 tsp capers
• 1 tsp Dijon mustard
• 2 anchovies
• Juice of 1 lemon
• 1/2 cup olive oil
• Salt, to taste
• 1 bird's eye chilli

Instructions

1. In a large heavy-based saucepan over medium heat, add the chopped leeks, butter, and olive oil. Stir well and season with salt. Reduce the heat to low, cover, and sweat for about 15 minutes.
2. Add the chopped cauliflower and corn kernels, including any corn juices. Stir in the fennel seeds, black pepper, and tarragon.
3. Pour in the stock, partially cover, and allow to simmer for 20 minutes or until all the vegetables have softened.
4. Remove the corn husks (cobs) and use a stick blender to purée the soup until smooth.
5. Add the sour cream and purée again until the desired consistency is achieved.
6. Stir through the chopped chives.
7. Salsa Verde Method
8. Combine the basil, parsley, tarragon, mint, capers, Dijon mustard, anchovies, lemon juice, olive oil, salt, and bird's eye chilli in a blender.
9. Blend until chunky and loose.

Nutrition Facts

Calories

333

Fat

27 g

Sat. Fat

6 g

Carbs

22 g

Fiber

4 g

Net carbs

19 g

Sugar

9 g

Protein

5 g

Sodium

1802 mg

Cholesterol

17 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Ensure the leeks are well-rinsed to remove any grit or dirt.

For a thicker soup, reduce the amount of stock slightly.

The salsa verde can be made ahead and stored in the fridge for up to a week.