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- Heat the olive oil in a large pot over a medium heat. Add the leeks, carrot and onion. Stir to coat in the oil, then cover and let the vegetables cook for five minutes until soft.
- Add the cauliflower and stir to coat. Turn the heat to high. Add the wine and let it boil for a minute or two so that the alcohol evaporates.
- Add the potato, thyme and stock to cover. Bring to the boil, then cover and let simmer on a low heat until the potato is soft.
- Purée the soup with a hand blender, or transfer to a food processor to whizz. Return to the pan and season to taste with salt and pepper.
Note: Vegetable stock can be used as an alternative to Chicken stock, if you wish.
Per Serving 173kcals, 4.3g fat (0.7g saturated), 26.8g carbs, 8.2g sugars, 5.3g protein, 6.4g fibre, 0.672g sodium