Directions
- 1Add olive oil to a large pot on the stove over medium heat.
- 2Once hot, add the leeks and garlic, cook for 5-6 minutes until softened.
- 3Stir in chili flakes, nutmeg, pepper and salt.
- 4Add the cauliflower and broth, cover and cook for 25 minutes.
- 5Turn off heat, remove cover and stir in parmesan cheese.
- 6Transfer the mixture to a blender and puree until desired consistency is reached or use an immersion blender.
- 7Taste and adjust salt/pepper as needed.
- 8Divide soup between bowls, garnish with parsley, olive oil and more parmesan cheese.
Ingredients
- 3 tb olive oil
- 3 leeks, chopped, both white & green parts
- 3 cloves garlic, mashed
- 0.25 tsp red chili flakes
- 0.5 tsp nutmeg
- 0.5 tsp ground black pepper
- 0.75 tsp kosher salt
- 1 large head cauliflower, broken into florets
- 4 cups broth of choice
- 0.75 cup parmesan cheese, freshly grated
- 1 handful fresh parsley, chopped
- 1 drizzle olive oil
Equipment
knifecutting boardbox graterlarge potimmersion blenderbowls
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