Leek & Cauliflower Soup


2 tablespoons rice bran oil
1 leek, trimmed washed & sliced
2 cloves garlic, crushed
1 large cauliflower, cut into even flowerets
400g can Organic Butter Beans, drained & rinsed
1 litre Organic Vegetable Stock
1 teaspoon Himalayan pink fine salt


  1. Heat oil in a frypan and sauté leek and garlic until soft
  2. Add cauliflower, butter beans, stock and salt to taste
  3. Bring mixture to the boil, then reduce heat and simmer for 5-10 minutes or until tender
  4. Puree mixture in a blender or with a stick blender
  5. Serve drizzled with parsley oil.

Parsley Oil

2 bunches parsley, washed
½ cup cold pressed olive oil
Salt to taste

  1. Place all ingredients in a blender or food processor and blend until smooth

N.B. You can add garlic raw at the very end for extra immune punch instead of sautéing with leek

Posted in Blog, Healthy Recipes.