|Served with a slice of yesterday's tomato topped courgette quiche|
1 medium cauliflower
2 largish carrot
1.5 l home-made chicken stock
If the stock is not freshly made, heat it and bring to a high simmer.
Meanwhile prepare the vegetables. Cut the cauliflower into florets. Peel and cut the carrot into 5 mm slices. Slice the leek. Add the vegetables to the stock, season with some pepper and cook at a high simmer until they're are soft. Blend and check the seasoning.
If using vegetable stock, sauté the leek and carrots in a couple of tablespoons of olive oil, then add the stock and cauliflower and proceed as above.