You can swap the cauliflower with broccoli if you like or even include some baby spinach.
- 1 leek, washed and sliced
- 2 large zucchinis, chopped
- 1/2 head cauliflower, chopped
- 2 cloves garlic, crushed
- 4 cups chicken or vegetable stock, heated
- 1 tsp. Dijon mustard
- Sprinkle oregano
- 1 tbsp. olive oil
- Cracked pepper
- Heat a medium pot with olive oil and sauté leek on low heat, approx 5 mins.
- Turn up heat to medium, add zucchini, garlic and oregano and stir a further couple of minutes.
- Now add the cauliflower, Dijon mustard, season with salt and pepper to taste.
- Heat stock and add to pan. Simmer for 20 minutes, taste and add more seasoning if needed.
- Turn off heat and blend until smooth.
Servings: 4 Serving size:522g
|Average Serve||Average 100g|
|Energy||344 kJ||66 kJ|
|82 Cal||16 Cal|
|Protein||5.4 g||1.0 g|
|Fat, total||1.4 g||0.3 g|
|- Saturated||0.4 g||0.1 g|
|Carbohydrate||7.8 g||1.5 g|
|- Sugars||6.4 g||1.2 g|
|Sodium||987 mg||189 mg|
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