Leek and Cauliflower Soup

This is my mother's recipe. It's super easy to make, but it's one of the most satisfying soups you'll ever taste. There's something about the wonderful cauliflower texture and the delicate leek-onion flavor. Just a match made in heaven!
1 cauliflower
3 leeks
1/4 C butter
2 C vegetable stock (or more as needed)
1 C milk
salt and pepper to taste
Cheddar cheese, grated (optional)

Wash and trim the cauliflower into florets, removing all the green leaves and the tough woody core.
Then wash and slice the leeks.
Melt the butter in a medium sized pan and coat the cauliflower and the leeks. Season with a little salt and pepper and cook the vegetables very gently on a low heat for about 15 minutes.
When they are al dente add the stock and milk, and increase the heat and cook for about 10 more minutes until the vegetables are cooked. 
Blitz the mixture with a stick blender until you have the desired consistency.
Serve hot with a little grated Cheddar cheese and some wholegrain bread. Delicious!

Lentil Soup

This soup is the ultimate comfort food! It's super easy to make and is just the perfect supper to have on a chilly night. Recommended soundtrack: Dean Martin or Frank Sinatra.
2 Tbsp olive oil
1 medium onion, peeled and chopped

1 leek, washed well and sliced (optional)
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, chopped finely
1 x 28 oz can crushed or diced tomatoes
1 1/4 cups lentils (rinsed well)
7 cups vegetable stock (or a little more if the soup is too thick)
4 sprigs of thyme or 1/2 tsp dried thyme
1 cup elbow or spiral pasta
1 cup Parmesan, grated (Cheddar is also super tasty)

Heat the olive oil in a large saucepan over medium heat. Add the onion, leek, carrots, and celery. Add the garlic and pepper and saute for about 5 minutes until the vegetables are tender, about 5 to 8 minutes. Add the tomatoes and simmer gently for about 10 minutes. Add the lentils and stir well to coat. Add the stock and stir. Add the thyme and bring the soup to a boil. Cover and simmer for about 30 minutes over a very gentle heat until the lentils are almost tender.
Stir in the pasta, and cook for about 8 to 10 more minutes. Check the seasoning.
Sprinkle with cheese and serve hot!

Zucchini Soup

1 leek, washed thoroughly and sliced thinly

1 Tbsp butter

2 Tbsp olive oil

1 1/2 lbs zucchini

handful fresh basil (reserve some for garnish)

salt and white pepper

2 cups vegetable stock

2 oz extra sharp cheddar cheese, grated

1/4 cup cream

Heat the butter and olive oil in a large saucepan. Add the sliced leeks, and cook on a low heat, stirring for about 5 minutes. Meanwhile, wash and top and tail the zucchini, and slice thinly using a mandolin. Stir the zucchini slices into the leeks.

Tear the basil into small pieces and stir into the vegetables. Lightly season with salt and white pepper as the cheese will add some extra salt.

Cook for about 10 minutes, then pour the vegetable stock over the top. Bring to a boil, cover and simmer for about 30 minutes.

Using a stick blender blitz the zucchini and leeks until smooth. Warm the soup gently and then as you take it off the heat stir in the cream. Check the seasoning, then sprinkle on the grated cheese and garnish with the remaining basil sprigs.

This is a lovely summer soup, and it's especially delicious served with home-made bread and butter.