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    Leek, Cauliflower and Watercress Soup With Sautéed Leek Garnish

    Cooking Method



    4 Portions


    10 Minutes

    Cooking Time

    30 Minutes


    • 200g leeks, cleaned and chopped + 1 small, whole leek for garnish
    • 250g cauliflower, trimmed and chopped
    • 200g potatoes, peeled and chopped
    • 1.2 litres light vegetable stock (if making up from cubes or powder use slightly less than preparation directions, e.g. 3 tsp per litre rather than 4)
    • 50g watercress
    • 1 tsp Dijon mustard
    • 1 tsp vegetable oil (for garnish)


    Bring the stock to the boil and add in the leeks, cauliflower and potato. Bring back up to the boil, then turn down and pop on the lid, simmering the soup for 20 minutes. Meanwhile, slice the remaining small leek into rounds and sauté on each side until golden-brown.

    Decant the soup into a blender or food processor, along with the Dijon mustard and watercress, and blend until smooth. Serve, topped with the sautéed leeks.