lemony leek and cauliflower soup

Soup. I'm still really into soup. The warm days are receding into cold nights and I still get that familiar craving. I've got a bajillion soup recipes filed away and when my magical little vegie box is picked up I match a recipe to whats in it. This week tonnes of cauliflower. So here is lemony leek cauliflower soup. Sent to me by Katie recipe by Tony Chiodo from his macrobiotic/mediterranean fusion cookbook Feel Good Food.

ingredients
1 tsp olive oil
1 onion, diced
1 garlic clove, crushed
sea salt
2 leeks, thinly sliced
1/2 large head of cauliflower florets (or one small)
4 cups of vegie stock
150g silken tofu
2 tbsp of white miso paste
3 tbsp of fresh lemon juice
1 tbsp of dill, finely chopped

method
1. Saute the onion and garlic with a pinch of sea salt in the olive oil over medium heat until softened.

2. Add the leek, cauliflower and a tbsp of water and saute fo 5 minutes. Cover with the stock and simmer for 15 minutes.

3. Take off the heat and crumble the tofu into the soup then whiz until smooth.

4. Put the miso paste in a small bowl and add some soup to dilute and mix the miso. Add the miso slurry to the soup, return to heat and simmer for 3 minutes.

5. Just before serving stir through the lemon juice and dill.