In large saucepan, combine onions, garlic, leeks, chicken stock and 750ml water and bring to boil. Reduce heat to medium, cover and simmer for 15 minutes. Add cauliflower and sweet potatoes, cover and continue to cook for 15 minutes or until cauliflower is tender. Season well with salt and pepper and blend the soup using a hand blender. You may add in some orange juice to enhance flavour.
Serves 4Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan