Ingredients

• 1 leek, chopped
• ½ cauliflower cut into florets
• 1 teaspoon fresh oregano chopped
• Pinch of cayenne pepper
• ½ cup quick cooking oats
• 3 cups chicken stock
• ½ cup crème fraiche
• Salt & pepper to taste

Garnish

• 1 tablespoon fresh chives, chopped

Makes 4 cups

Preparation

Place chopped leeks in the base of a 2 litre ovenable glass jug and microwave cook on HIGH (100%) for 1 ½ minutes.
Stir in cauliflower, oregano, cayenne, oats and chicken stock. Cover container and cook on HIGH (100%) for 15 minutes, stirring several times.
Uncover, cool slightly then using a hand blender, puree until very smooth.
Season to taste, stir in crème fraiche and reheat on HIGH (100%) for 2 minutes.
Serve hot, garnished with chives.