Cauliflower Parmesan Soup (No Cream)

Cauliflower Parmesan Soup (No Cream)

Cauliflower Parmesan Soup (No Cream) - Smooth and silky, without cream! 

Yield :   4 servings
Prep Time : 10 mins
Cook Time : 30 mins
Total Time : 40 mins

  • 1 kg cauliflower cut into small florets (see notes)
  • 300 g potatoes peeled & diced (I used sebago)
  • 25 g salted butter
  • 1 medium sized leek (white part only) finely sliced
  • 4 garlic cloves crushed/minced
  • 3 cups milk I used low fat
  • 60 g fresh parmesan (plus extra for garnish if you wish) grated (or more! see notes)
  • fresh thyme leaves to garnish
  • olive oil to garnish
  • salt & pepper to taste

  • In a large heavy based saucepan/dutch oven, melt the butter over low heat & fry the leeks for 2-3 mins, or until soft.
  • Once leeks are soft, add garlic & stir for 30 secs, then stir through milk. Add cauliflower & potatoes then bring to a simmer.
  • Simmer, partially covered for 15-18 mins, or until cauliflower & potatoes are tender. Remove from heat.
  • Using an immersion/stick blender, blend soup until smooth (see notes) and check for seasoning.
  • Divide soup between serving bowls, top with fresh thyme and drizzle with olive oil if using, and serve with fresh parmesan on the side for each guest to add as they wish (see notes).

Recipe adapted from : @

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