LIFESTYLE FOOD ❘
C U LT U R E
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R EV I EWS
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T R AV E L
WELSH WONDER In season until the end of April, leeks take a starring role in these vegan dishes from Lucy Parker, which are perfect for marking St David’s Day on 1 March
ROASTED CAULIFLOWER & LEEK SOUP WITH PINE NUTS Serves 2 as a main or 4 as a starter Preparation time 10 minutes Cooking time 30 minutes • 1 tsp dried thyme • ½ tsp dried sage To garnish • Chilli flakes • Drizzle of olive oil • Toasted pine nuts • Fresh watercress sprigs 1. Preheat the oven to 180°C,
350°F, Gas 4.
2. Chop and rinse the leeks, chop
4. Transfer to a food processor and
the cauliflower, slice the garlic, then place in a baking tray. Drizzle over the olive oil, add a large pinch of salt, toss to mix, then roast in the preheated oven for 25 minutes. 3. Transfer the vegetables to a pan. Add the stock, tamari, herbs and a few pinches of black pepper. Bring to a simmer for about 5 minutes.
pulse until you achieve your preferred consistency (you may have to do this in batches). Return the soup to the pan, check and adjust seasoning as required, then served in warm bowls garnished with chilli flakes, a drizzle of olive oil, a sprinkling of toasted pine nuts and some fresh watercress.
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INGREDIENTS • 2 large leeks, trimmed • 1 medium cauliflower, outer leaves removed • 5 cloves garlic, peeled • 1 tbsp olive oil • Salt and freshly ground black pepper • 1ltr/1¾pt vegetable stock • 1 tsp tamari (or soy sauce)
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