Ingredients
2 tbsp rice bran oil
2 leeks, sliced
2 cloves garlic, chopped
2 stalks celery, sliced
1 large cauliflower, roughly chopped
2 litres chicken stock
100 ml single cream
75 g shelled pistachio nuts
25 g sesame seeds
1 tsp coriander seeds
SIDS SALT & PEPPER to taste
Directions
Sauté leeks, garlic and celery for 5 minutes. Add cauliflower, cook for 2 minutes, then pour in the stock. Bring to the boil and simmer, partially covered, for 20 minutes, until the vegetables are tender.
Remove the soup from the heat and allow it to cool a little. Add the cream. Purée the soup in batches in a food processor or with a hand-held blender.
Season to taste with SIDS SALT & PEPPER. Gently reheat and serve hot, sprinkled with dukkah.
Hint: Dukkah is a Middle Eastern spice mix. Make it by toasting the shelled pistachio nuts, sesame seeds, coriander seeds, and sea salt in a heated frying pan until fragrant. Grind in a small food processor until crumbly. Any leftover dukkah can be sealed in a screw-top jar. Bread is delicious dipped into olive oil and then into a dish of dukkah.
