Cauliflower and Parmesan Soup

This warming, comforting recipe tastes indulgent but doesn’t contain any cream, and it won’t harm your waistline.


300g peeled, diced potatoes

1 finely sliced medium leek (white part only)

1kg cauliflower cut into small florets

4 crushed garlic cloves

3 cups milk (low-fat is fine)

25g salted butter

60g fresh Parmesan, plus more for garnish

Fresh thyme leaves and olive oil for garnish

Salt and pepper


  1. Melt the butter in a large, heavy saucepan over low heat and sauté the leeks for two or three minutes. Once they are softened, add the garlic and stir for 30 seconds before adding the milk.
  2. Add the potatoes and cauliflower and bring to a simmer. Continue to simmer partially covered for 15 minutes, or until potatoes and cauliflower are tender. Remove from heat.
  3. Use an immersion blender to blend soup until smooth and check the seasoning.
  4. Divide soup between four bowls and top with a drizzle of olive oil and fresh thyme. Serve Parmesan on the side so people can add their own.

Serves 4