Directions

1. Chop the garlic and leek. If you intend to blend the soup, these can be roughly chopped.

2. Add the oil / butter to a sauce pan over a medium heat. Once heated, add the leek and garlic, cover the pan and allow to cook for 5 minutes.

3. Add the cauliflower florets and cook for a few minutes with the leeks.

4. Dissolve the stock cube in the boiling water.

5. Reduce the temperature and simmer for 10 minutes.

6. Stir in the cream and season to taste.

7. If using a stick blender, allow to cool a little before blending. If using a jug blender / nutri-bullet, allow to fully cool before blending.