3 Medium Leeks (trimmed and chopped into 1cm pieces)
1/2 Medium Cauliflower (broken into florets)
1 Small Potato (cleaned and diced (peeled if you like))
250ml Alpro lighter soya cream (or single cream)
500ml Vegetable stock (freshly made or from a good stock cube/bouillon)
1 teaspoon Vegetable oil (I used rapeseed oil)
Add two of the leeks, the cauliflower and the potato to a high power blender together with the cream.
Blitz on full power for 15 minutes so that the mixture heats through.
Meanwhile, sweat the remaining leek with the oil over a low heat.
Then add in the hot stock to the puree, check and adjust seasoning and continue to blitz for another 5-10 minutes
Put the cooked leeks in the bottom of each soup bowl and top with the creamy soup
Season well with freshly ground black pepper.
If you don't have a high power blender, then gently stew 2 leeks, the diced potato and the cauliflower in the stock for 15-20 minutes. Add the cream and heat through before blitzing. Serve in the same way with the remaining leeks used to add texture.