- 2tbsp olive oil
- 2 leeks, sliced
- 2 cloves garlic, chopped
- 2 stalks celery, sliced
- 1 large cauliflower, roughly chopped
- 2l (64fl oz) chicken stock
- 100ml (3fl oz) single cream
- 75g (2½oz) shelled pistachio nuts
- 25g (¾oz) sesame seeds
- 1tsp coriander seeds
- ½tsp sea salt
- Heat the oil in a large saucepan over a medium heat. Add the leeks, garlic and celery and sauté for 5 minutes. Add the cauliflower, cook for 2 minutes, then pour in the stock. Bring to the boil and simmer, partially covered, for 20 minutes, or 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 salt and freshly ground black pepper. Gently reheat and serve hot, sprinkled with dukkah.
- 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.
The cauliflower and leek soup and the dukkah can both be made up to two days in advance. The soup can also be frozen, if required.