So the soup season is now upon us which I don’t really mind to be honest. I love a comforting creamy soup but not the calories. This is a perfect balance, I have kept the fat and carbs down by using skimmed milk and only one potato. The cauliflower is the star as it thickens and also adds creaminess making it taste like the soup has cream in it. This is also a great way to get a good dose of vegetables to help keep those bugs away and your immune system strong. I served ours with mini whole wheat rolls, but this is a filling soup so would be fine on its own.

Ingredients (makes 4 generous servings)

• 1 leek, sliced
• 1 medium carrot, peeled and chopped
• 2 cloves garlic, minced
• knob of butter
• 2 tbsp flour (whole wheat or all purpose)
• 600ml vegetable stock
• 200ml skimmed milk
• 1 medium potato, peeled and diced small
• 1/4 tsp sea salt and fresh pepper
• 1 whole broccoli head, chopped into small pieces
• 1 whole cauliflower head, chopped into small pieces

Method

1. In a large soup pot, melt a knob of butter.  Add the leek and carrots, sauté on low heat until soft, about 5 minutes stirring frequently.
2. Add the flour to the pot and stir until smooth.
3. Add the stock, milk and diced potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
4. Add the cauliflower and broccoli florets, stir well. Season.
5. Cook uncovered until broccoli and cauliflower are cooked, around 5-6 minutes.
6. Using a stick blender, blend until you have your required texture.