- 1 tbs oil
- 1 brown onion, diced
- 1 leek (white and pale green parts only), thinly sliced
- 3 garlic cloves, minced
- 1 head of cauliflower, chopped into florets
- 1 litre (4 cups) chicken or vegetable stock
- 65 g (¼ cup) light sour cream (optional), to serve
- 2 tsp olive oil, to serve
Heat the oil in a large saucepan over medium heat and cook the onion, leek and garlic, stirring frequently until softened and fragrant. Add the cauliflower, a pinch of salt (or more to taste), and the stock, increasing to medium–high heat and bringing it to a simmer.
Once simmering, reduce the heat to medium–low, cover with a lid, and leave to cook for around 20 minutes or longer, until the cauliflower is tender.
When cooked, remove from the heat and use a hand blender to process until smooth. Alternatively, carefully transfer the soup in batches to an upright blender and blend until smooth. Taste and adjust seasoning with salt and freshly ground black pepper.
Pour back into the pot to reheat slightly over low heat.
Serve with a dollop of sour cream (if using) and a few dots of olive oil.
Note: This soup can also be topped with a few dots of pesto and is delicious served with crusty bread.