Creamy Cauliflower Soup with Parmesan
Serves 6
10 mins prep
25 mins cook
35 mins total
A super-smooth, comforting and creamy cauliflower soup that doesn't contain any butter, flour or cream. The recipe makes a beautiful pureed soup with the perfect texture.
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Pour the oil into a large (4 or 5-quart) saucepan or Dutch oven. Place over medium low heat and add the leeks. Cover the pan, lower the heat and cook about 5 minutes, or until the leeks become meltingly tender without coloring.
Add the cauliflower to the pan along with the chili flakes, water and salt. Bring to a simmer, then partially cover and until cauliflower is soft, about 25 minutes. Remove from heat and let cool 10-15 minutes.
Stir in the cheese and puree the soup in a blender in 2 batches or with an immersion blender until it's very smooth.
Sprinkle with parsley and additional cheese before serving, and drizzle olive oil over each serving.
