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| Prep | 15 min | |
| Cook | 20 min |
Method
Combine the cauliflower, swede, zucchini, leek and stock in a large saucepan over medium heat. Cook, partially covered and stirring occasionally, for 20 minutes or until the vegetables are very soft.
Using a hand-held blender, blend the soup in the pot until completely smooth. Season with freshly ground black pepper. Divide the soup among serving bowls, sprinkle with thyme leaves and serve.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 0 |
| Bread & Cereals | 0 |
| Vegetables | 3.5 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 0 |
| Indulgences | 0 |
| Calories | 114 |
| Protein | 6.5 g |
| Total fat | 1 g |
| - Saturated fat | 0.1 g |
| Total carbohydrates | 17.7 g |
| - Total sugars | 15.6 g |
| Fibre | 5.6 g |
| Sodium | 634 mg |
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