To make this soup extra creamy, add in 125ml yoghurt and blend until smooth. This soup can also be served cold
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 475 |
| Fat | 28.2g |
| Saturates | 5.8g |
| Protein | 14.8g |
| Carbs | 54.8g |
| Sugars | 6.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely slice the leek. Mince the garlic. Finely slice the celery and courgette. Roughly chop the cauliflower.
In a large pot, heat the oil over a medium heat. Add the leek, garlic and courgette and sauté until the leek becomes translucent and fragrant. Stir in the cauliflower and vegetable stock. Bring to a boil then reduce the heat, cover and allow it to simmer for approx. 15-20 minutes, or until the cauliflower is tender. Add in the spinach and cook for a further minute or so, until the spinach has wilted. Add in the herbs.
Using an immersion blender or a regular blender, purée the soup until it’s smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending and work in batches, if necessary.
Zest and juice the lemon. Add the zest to the soup. Season the soup with salt, pepper and the lemon juice, to taste. Adjust the seasoning, if required.
Ladle the soup into bowls and drizzle over the yoghurt and top with halved sugar snap peas and herbs. Serve while hot.
