This warming, comforting recipe tastes indulgent but doesn’t contain any cream, and it won’t harm your waistline.
300g peeled, diced potatoes
1 finely sliced medium leek (white part only)
1kg cauliflower cut into small florets
4 crushed garlic cloves
3 cups milk (low-fat is fine)
25g salted butter
60g fresh Parmesan, plus more for garnish
Fresh thyme leaves and olive oil for garnish
Salt and pepper
- Melt the butter in a large, heavy saucepan over low heat and sauté the leeks for two or three minutes. Once they are softened, add the garlic and stir for 30 seconds before adding the milk.
- Add the potatoes and cauliflower and bring to a simmer. Continue to simmer partially covered for 15 minutes, or until potatoes and cauliflower are tender. Remove from heat.
- Use an immersion blender to blend soup until smooth and check the seasoning.
- Divide soup between four bowls and top with a drizzle of olive oil and fresh thyme. Serve Parmesan on the side so people can add their own.