Ingredients
Scale
- 3 tablespoons olive oil
- 3 leeks (chopped (both white and green parts))
- 3-4 cloves garlic (minced)
- 1/4-1/2 teaspoon red chili flakes
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon kosher salt
- 1 large head cauliflower (broken into florets)
- 4-5 cups broth of your choice (use 5 cups for a thinner soup)
- 3/4 cup freshly grated parmesan cheese
- Garnish: chopped fresh parsley (a drizzle of olive oil, and more parmesan cheese)
Instructions
- Start by heating olive oil in a large pot over medium heat. Once hot, add the leeks and garlic, and cook for about 5-6 minutes until the leeks start to soften. Stir in the chili flakes, nutmeg, pepper, and salt.
- Add the cauliflower and broth to the pot, then cover and let it simmer for about 25 minutes until the cauliflower is tender. Turn off the heat and remove the cover.
- Stir in the parmesan cheese until it’s all melted and blended in. Then, transfer the mixture to a blender and puree until you reach your desired consistency. Alternatively, use a handheld immersion blender right in the pot.
- Taste and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls, garnish with fresh parsley, a drizzle of olive oil, and more parmesan cheese. Now, dive in and enjoy every spoonful of this delicious soup!