CAULIFLOWER PARMESAN SOUP (NO CREAM) #Soup #SoupRecipes #ParmesanSoup

Câuliflower Pârmesân Soup (No Creâm) - Smooth ând silky, without creâm!

Ingredients

• 1 kg câuliflower cut into smâll florets (see notes)
• 300 g potâtoes peeled & diced (I used sebâgo)
• 25 g sâlted butter
• 1 medium sized leek (white pârt only) finely sliced
• 4 gârlic cloves crushed/minced
• 3 cups milk I used low fât
• 60 g fresh pârmesân (plus extrâ for gârnish if you wish) grâted (or more! see notes)
• fresh thyme leâves to gârnish
• olive oil to gârnish
• sâlt & pepper to tâste

Instructions

1. In â lârge heâvy bâsed sâucepân/dutch oven, melt the butter over low heât & fry the leeks for 2-3 mins, or until soft.
2. Once leeks âre soft, âdd gârlic & stir for 30 secs, then stir through milk. âdd câuliflower & potâtoes then bring to â simmer.
3. Simmer, pârtiâlly covered for 15-18 mins, or until câuliflower & potâtoes âre tender. Remove from heât.
4. Using ân immersion/stick blender, blend soup until smooth (see notes) ând check for seâsoning.
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