- PrepPreparation time15 minutes
- CookCooking time50 minutes
- ServesServes4
- Nutrition (per serve)Nutrition (per serve)Protein: gSodium: mg
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Print- 1 leek, white section and base of green leaves
- Quarter cup extra virgin olive oil
- 4 large potatoes, peeled and cubed
- Half head of cauliflower, finely chopped
- Ground nutmeg and black pepper
- 8 cups chicken stock
- 1 cup reduced fat milk (if you would like a creamier finish)
- Shaved parmesan to taste
- Extra virgin olive oil
- Finely slice the leek, place in a colander and wash well to ensure that there is no sand between the leaves.
- Place the extra virgin olive oil in the base of a large soup pot. Add the leek and shallow fry over medium heat until the leek is soft and golden.
- Add the potatoes and cauliflower and stir well until slightly softened.
- Add the stock. Bring to the boil and simmer until the potatoes and cauliflower are tender (around 30 minutes).
- Remove the pot from the heat and blend well with a stick blender.
- Add milk (if desired), pepper and nutmeg to taste and blend again until smooth.
- Serve with shaved parmesan.