Cauliflower and sweetcorn chowder

This veggie version of chowder uses cauliflower instead of potato to create a rich and creamy soup. Meat eaters can add some fried crispy bacon crumbled over the top for an extra tasty finish.

Ingredients

Serves: 4

Ready in: 20 mins

VEGETARIAN

• 1 tbsp olive oil
• 15g butter
• 1 onion, finely chopped
• 2 Co-op British trimmed leeks, finely sliced
• 1 stick celery, finely sliced
• 2 garlic cloves, finely chopped
• ½ tsp dried thyme
• 1 head Co-op British cauliflower, leaves trimmed, florets and stalk chopped into small chunks
• 650ml vegetable stock
• 400ml whole milk
• 198g tin Co-op sweetcorn, drained
• Extra virgin olive oil, to serve (optional)

Method

1. Heat the oil and butter in a large saucepan over a low heat and add the onion, leeks and celery; cook for 5 mins until softened.
2. Add the garlic and thyme and cook for 2 mins more before stirring in the cauliflower, stock and milk. Gently bring to the boil, then reduce to a simmer and cook for 6-8 mins until the cauliflower is tender.
3. Take the pan off the heat and carefully whizz with a stick blender until you have a creamy soup, with some chunks of cauliflower remaining.
4. Add the sweetcorn and heat through for a couple more minutes until everything is piping hot.
5. Season to taste and serve in bowls, drizzled with a little extra virgin olive oil, if you like.