In a large pan, gently heat a large knob butter and a little drizzle of olive oil, add your onion and let them sweat a little until they begin to turn translucent, then throw in your leeks and cauliflower and stir.
Add the lemongrass, turn the heat down to the lowest, place the lid on and let the vegetables sweat for at least 5 mins until they are soft, then add the peas and pour in the stock and coconut milk.
Let it bubble gently for another 10 minutes then turn off the heat and let it cool a little. Remove the stick of lemongrass before whizzing up with a stick blender, if necessary add more stock or milk to reach desired consistency.
This soup is a wonderfully contemporary take on the classic leek and potato soup. Swapping out the potato for the cauliflower reduces the carbs but keeps it just as creamy. The lemongrass adds the most incredible fresh zingy taste. This soup is stunning served warm and spicy or can be served chilled in the summer.
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