Leek, Lentil and Caraway Seed Soup

Cauliflower Leek and Lentil Soup

This one is adapted from this one in Kinfolk, indeed the pesto is almost the same entirely. It’s delicious topped with a little smoked cheddar, and some thick bread to dunk in.


4 people


  • 1L of The Stock Merchant Vegetable Stock
  • 2 cloves of garlic, crushed
  • 1/2 a head of cauliflower, chopped
  • 2 leeks, chopped, white part only
  • 1/2 cup of split red lentils
  • 2 tablespoons of caraway seeds
  • 2 teaspoons of smoky paprika
  • 1 teaspoon of chilli flakes
  • a good glug of olive oil
  • sea salt and cracked pepper
    For the pesto
  • 1 cup of roasted and salted pistachios
  • a handful of dill
  • a handful of flat leaf parsley
  • a handful of basil
  • the juice and zest of two lemons
  • 1/4 cup of olive oil
  • sea salt and cracked pepper


  1. Heat the olive oil in a large heavy based saucepan. Saute the garlic, leeks, caraway seeds and spices until the leeks soften.
  2. Add the stock, cauliflower and lentils. Cover and allow to simmer on low heat for forty minutes or until the lentils are cooked through completely, stirring occasionally.
  3. Meanwhile, blend together all the pesto ingredients and set aside.
  4. When the soup is done, blend together with an immersion blender and season generously. Add a touch more liquid – stock or water – if it is too thick. Serve with generous spoonfuls of pesto and a little smoked cheddar.

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