500ml Stock (I used fresh chicken stock but obviously a vegetarian or vegan option would use vegetable stock)
200g Leeks (Trimmed, Cleaned and sliced)
Sage leaves (To garnish)
1 tablespoon Lightest Philadelphia Cream Cheese
Steam the cauliflower for 20 minutes then blitz with a little stock till absolutely smooth.
Spray a heavy based saucepan with one-cal and gently sweat the leeks till soft and slightly translucent
Add the cauliflower cream and all of the stock.
Bring to the boil
Stir through the almond milk and cream cheese. Taste and season with salt and pepper.
Serve with your choice of garnish. I used a lightly toasted sage leaf.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.