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Ingredients
- Good knob of butter or splash of olive oil
- 2 cloves garlic, peeled and roughly chopped
- 1 onion, roughly chopped
- 2 tsp fennel seeds
- 2 leeks, washed well and roughly chopped
- 1 cauliflower, roughly chopped
- 1 litre water
- Salt and pepper
Melt the butter or heat the olive oil in a large saucepan and gently saute the garlic, onion and fennel seeds until they’ve softened a bit. Next, add the leeks and leave to soften for five minutes before adding the cauliflower and water. Season very well. Put the lid on and simmer until everything is just cooked – about 15 minutes. Check the seasoning again and adjust to your taste before whizzing the whole lot with a blender or using a soup gun to make it smooth. Top with some grated cheese (Parmesan or Cheddar are great), or crisp bacon, or even a handful of chopped parsley, and serve with the bread.
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