Creamy Cauliflower, Potato & Leek Soup

Heat a drizzle of olive oil in a large saucepan over a medium heat. Add the leek and cook for 4-5 minutes, or until softened. Add the garlic and the sweet mustard spice blend and cook, stirring, for 1 minute, or until fragrant.

Add the cannellini beans, the cauliflower, the potato, the salt (use the suggested amount) and the boiling water (check the ingredients list for the amount) to the saucepan with the leek and crumble in the vegetable stock cube. Stir to dissolve the stock cube and bring to the boil. Cook for 10-15 minutes, or until the cauliflower and potato are soft. TIP: The potato and cauliflower are cooked when you can easily pierce with a knife.

While the soup is boiling, preheat the grill to medium. Slice the bake-at-home continental rolls in 1/2. Drizzle the rolls with olive oil, sprinkle over the rosemary and season with a pinch of salt and pepper. Top with the grated Cheddar cheese and grill for 5-6 minutes, or until golden. Remove and set aside.

Remove the soup from the heat and use a stick blender to pulse the soup mixture until thick and creamy. TIP: If you don’t have a stick blender, use a blender to blend the soup in batches, or a potato masher to mash until smooth. Stir through 1/2 of the sour cream and season to taste with a pinch of salt and pepper. TIP: The sour cream will bind the soup and add some extra creaminess.