Truly, no cream – and it suggests a flavor like my preferred cauliflower/cheddar sauce blend from youth just in soup structure! That combo was one of my mum's go-to sides and I LOVED it. To be reasonable however – I would have adored MOST vegetables in the event that they were canvassed in cheddar sauce. Still obvious today!
It likewise doesn't require a great deal of exertion. You should simply sweat down the leeks in some spread first, at that point include everything else and let it stew away until it's everything delicate. Next, you mix it – at that point top with parmesan and eat it – sprinkling more (and that's only the tip of the iceberg… ) parmesan as you go… a scrumptious, velvety winter soup without cream!
Cauliflower Parmesan Soup (No Cream) - Smooth and luxurious, without cream!
- 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
Instructions
- 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).
Read more our recipe Keto Chicken Salad Wraps #vegan #recipevegetarian
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