Leek and Cauliflower Soup

Make the most of the seasonal ingredients with this wonderfully rich and velvety soup with creamy cauliflower and humble leek. It's a quick and easy recipe, which delivers the best flavour and texture, plus it comes topped with crispy bacon and croutons. What better way to perfectly end a busy day warmed up by this comforting bowl of soup.

Serves: 4

Prepare: 15 minutes

Cook: 30 minutes

Ingredients:

• 2tbsp olive oil
• 5g butter
• 2 medium leeks, trimmed and roughly chopped
• 1 small cauliflower, roughly chopped
• 1 onion chopped
• 1l vegetable stock
• 2 tsp chopped rosemary
• 2 slices of seeded bread, toasted and cut into small cubes
• 100g smoked pancetta
• 100ml crème fraiche

1. Heat the oil with the butter in a saucepan and gently fry the leeks and cauliflower for 6-8 minutes, stirring frequently, until softened. Add the onion, stock and chopped rosemary, and heat until simmering. Cover and cook gently for 15 minutes until all the vegetables are tender.

2. Heat a dry frying pan, then add the pancetta and cook until crisp. Take it out and pan dry on a kitchen paper towel. In a small bowl make the crouton mix by combining the seeded bread cubes with the fried pancetta.

3. Use a food processor to purée the soup, then add half the crème fraiche, plenty of black pepper and heat through. Transfer to soup bowls, swirl in the remaining crème fraiche and scatter with the crouton mix.

Tip: When preparing cauliflower, don't waste the leaves. Choose any unblemished ones, chop or leave them whole, and keep them for roasting or stir frying. They will add plenty of crunch and flavour.