Cauliflower and Leek Soup

Soup for a diet - but is delicious! Uses the whole cauliflower - leaves and all

Serves 5

Ingredients

A few sprays of low cal olive oil
2 leeks chopped  or 3 large spring onions - only throw the ends away - use it all

5 cloves garlic roughly chopped

1 potato peeled and chopped (optional)

1 large cauliflower leaves and stem too just slice bottom off

salt and freshly ground pepper

2 pints chicken stock (save half a pint back to use or not depending how thick you want it)

1. In a large pot over medium heat, heat olive oil. Add leeks or spring onions and cook until golden, 4 minutes. Add garlic and cook until fragrant, 1 minute more.
2. 
   
   
3. Add potato (optional) and cauliflower to pot and season with salt and pepper. Add stock, bring to a boil, then reduce heat and simmer, covered, until potatoes and cauliflower are tender, about 20 minutes.   
4. Remove from heat and, using an hand blender, blend mixture until smooth. (Alternatively, let soup cool slightly, then ladle into a blender.)   
5. Season with salt and pepper to taste, then ladle into bowls.

Enjoy!