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  • Writer's pictureYiannoulla Burness


I was gifted a beautiful fresh organic cauliflower and daikon radishes, to which I added potato, leeks and onion and came up with this soup. This soup is warm and comforting and full of flavour. I garnished the soup with plant based yoghurt, crispy caramelised onion and chopped chives. Serve it for lunch or as an entree before the main. Delicious with fresh crusty bread or crisp zwieback bread.

EQUIPMENT: stock pot or large saucepan, stick immersion blender or blender


POTATO: russet or all purpose potatoes are good for this soup as they are high in starch and low in moisture . I prefer to use organic potatoes in my cooking they have so much more flavour.

DAIKON RADISH: this vegetable is a staple in asian cuisine. In this recipe it adds flavour and when cooked has a mellow sweet taste.

CAULIFLOWER: when cooked has a mild flavour that is not over powering and therefore it blends in well with the other soup ingredients.

LEEKS: are related to the onion family and have a sweet oniony flavour when cooked. Leeks are made of many tight layers, slice them length ways and separate the layers, then wash under cold running water to remove any fine sand or dirt.

CHICKEN LIKE STOCK CUBES: are great to make instant stock. These stock cubes are concentrated. When adding to soups, stews, sauces or gravies be mindful of the salt content.


1-2 tablespoon plant butter or substitute or light tasting oil

235g or 1 large potato (chopped)

330g or 1 medium size daikon radish (diced)

275g or 1/2 a medium size cauliflower (chopped into small pieces)

94g or 1 large leek

120g or 1/2 a large brown onion

6-8 cups filtered water

3 vegetable or chicken like stock cubes ( taste then, add more cubes after cooking if needed)

1 bayleaf


*In a stock pot or large saucepan add 1-2 tablespoon plant butter and heat over medium - low heat.

*Add the onion and leek and cook for a few minutes, or until soft, stirring.

* Next add potato, daikon radish and cauliflower, let cook 3 minutes or until the vegetables have sweated down.

*Add filtered water, stock cubes and bay leaf and bring to a boil. Cover with a lid, turn the heat down to low. Simmer for 15-20 minutes or until vegetables are soft.

*Remove bay leaf.

*Puree the soup with a hand held immersion blender until smooth and creamy.

*If the soup is too thick add more water or stock to thin it out taste and adjust seasoning.

*garnish with what ever you fancy

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