Creamy Cauliflower Leaves Soup

Ingredients

• Cauliflowers leaves from 1 head
• 3-4 medium sized cauliflowers florets
• 1 medium sized leek or 1 large onion
• 1 medium sized parsnip
• 1 medium sized potato
• Lemon juice
• Parsley for serving (optional)
• Sprouted pulses or seeds for serving (optional)

From the cupboard

• 100-150g double cream or 50g blue cheese
• Cooking oil
• 1 tea spoon dried tarragon
• 1/2 tea spoon thyme
• 1/2 tea spoon nutmeg
• salt to taste

Instructions

1. Prep all your veg by washing and chopping them.
2. In a pot start stir-frying the veg by adding them gradually - leeks (onions) first, then parsnips and cauliflower florets, then the cauliflower leaves with potatoes. Season with salt and stir fry until the veg softens (about 10 minutes after all the veg are in the pot)
3. Add the spices and mix with the stir-fry
4. Boil water and cover the veg. The amount of water depends on what kind of texture you like your blended soups to be.
5. Reduce the heat and leave it to boil until all the veg are cooked.
6. Blend the soup. When you achieve the desired texture add the lemon juice and the cream or blue cheese and mix thoroughly.