Ingredients: (Serves 3)  
450g/1 lb cauliflower, broken into florets
2 medium carrots, chopped
750ml/1¼ pt water
1 vegetable stock cube
1 tbsp butter
½ leek, sliced
A few tbsp fresh cream
Salt, pepper

Method:
1. Put the cauliflower and carrots in a pan, add water and stock cube, cover and cook until the vegetables are tender (if you have a pressure cooker this will only take 10 mins).
2. In the meantime melt the butter in a small frying pan and gently cook the sliced leek for 5 mins. Put aside.
3. Purée the soup with a hand blender until smooth, add a few tbsp of fresh cream and season to taste.
4. Stir in the cooked leeks and serve with croutons or toast.