Cauliflower and Parmesan Soup

Ingredients

• 1 cauliflower, 2 1/4 lbs
• 1/2 lb potato, a little over
• 5 1/4 cups water or vegetable stock
• 2 leeks, trimmed
• 1 tablespoon butter
• sea salt and pepper
• 40 g grated parmesan cheese
• grated nutmeg
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely snipped chives

Directions

1. 1

   Cut the cauliflower into small florets. Peel and dice the potato. Bring the water or stock to the boil, salt it well and cook the potato and cauliflower for 15 minutes.

2. 2

   Trim the leeks and finely slice them. Melt the butter in a frying pan and gently cook the leeks until softened. Tip the leeks into the cauliflower and potato mixture and simmer for 5 minutes.

3. 3

   Use a potato masher to crush the vegetables in the pan, or purée half the soup in a blender and return to the pan. Simmer gently for 5 minutes. Add the parmesan and nutmeg, stirring gently. Taste for salt and pepper, scatter with parsley and chives, and serve.