Ingredients
• 1 tablespoon olive oil
• 1 medium leek, trimmed, halved, sliced
• 1kg carrots, peeled, chopped
• 500g cauliflower, trimmed, cut into florets
• 350g potato, peeled, chopped
• 2 garlic cloves, crushed
• 1 litre chicken stock
• Vegetable oil, for shallow frying
• 1 small red onion, halved, very thinly sliced
• 1 tablespoon plain flour
• 1/2 cup pure cream
• Chopped fresh chives, to serve (optional)
Method
1. Heat olive oil in a large saucepan over medium heat. Add leek. Cook, stirring, for 5 minutes or until softened. Add carrot, cauliflower and potato. Cook, stirring occasionally, for 5 minutes. Add garlic. Cook for 1 minute or until fragrant. Stir in stock and 2 cups cold water. Season. Cover. Increase heat to high. Bring to the boil.
2. Reduce heat to low. Simmer for 30 minutes or until vegetables are tender.
3. Add enough vegetable oil in a frying pan to come 1cm up side of pan. Heat over medium-high heat. Toss onion in flour. Cook, in batches, for 2 to 3 minutes or until golden. Drain on a plate lined with paper towel.
4. Blend soup, in batches, until smooth. Return to pan over low heat. Stir in cream. Cook for 5 minutes or until heated through. Serve soup topped with onion croutons and chives (if using).
