About this recipe:This cauliflower soup is big on flavour, but low in fat. I set out to make a creamier soup, thinking I would add some cream or cheese at the end. But I stopped myself just before doing so, as the soup really holds its own without the addition of dairy, and tastes surprisingly creamy. Note that I used a stock cube, so if you don't - you may want to add more seasoning to compensate.
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Method Prep:10min › Cook:20min › Ready in:30min
Heat the olive oil in a saucepan over medium heat. Add the leeks, carrot and spring onion. Stir to coat in the oil, then cover and let the leeks sweat till they're soft, about 5 minutes.
Add the cauliflower and stir to coat. Turn heat to high. Add the wine and let it boil for a minute or two, for the alcohol to evaporate.
Add the potato, thyme and chicken stock to cover (using a stock cube is fine). Bring to the boil, then cover and let simmer on low heat until the potato is soft.
Puree the soup with a hand blender, or transfer to a blender to puree in batches. Return to the pan and season to taste with salt and pepper. Add more stock if a thinner consistency is desired.
Make it vegetarian
This soup is easily made vegetarian or vegan by using vegetable stock instead of chicken stock.
Top with a sprinkle of very thinly sliced spring onion, or chopped chives.
Sprinkle with grated Parmesan and freshly grated black pepper or nutmeg.
Drizzle with double cream or top with a dollop of creme fraiche.