It’s winter here in Australia, and this Cauliflower Parmesan Soup will warm you up without adding too much to your waistline. It has NO CREAM – in fact it even uses low-fat milk!
Yes, no cream – and it tastes like my favourite cauliflower/cheese sauce combination from childhood just in soup form! That combo was one of my mum’s go-to sides & I LOVED it. To be fair though – I would have loved MOST vegetables if they were covered in cheese sauce. Still true today!
It also doesn’t take a lot of effort. All you need to do is sweat down the leeks in some butter first, then add everything else and let it simmer away until it’s all tender. Next, you blend it – then top with parmesan and eat it – sprinkling more (and more…) parmesan as you go…a tasty, creamy winter soup without cream!
Cauliflower Parmesan Soup (No Cream)
- 1 kg cauliflower cut into small florets (see notes)
- 300 g potatoes peeled & diced (I used sebago)
- 25 g salted butter
- 1 medium sized leek (white part only) finely sliced
- 4 garlic cloves crushed/minced
- 3 cups milk I used low fat
- 60 g fresh parmesan (plus extra for garnish if you wish) grated (or more! see notes)
- fresh thyme leaves to garnish
- olive oil to garnish
- salt & pepper to taste
- In a large heavy based saucepan/dutch oven, melt the butter over low heat & fry the leeks for 2-3 mins, or until soft.
- Once leeks are soft, add garlic & stir for 30 secs, then stir through milk. Add cauliflower & potatoes then bring to a simmer.
- Simmer, partially covered for 15-18 mins, or until cauliflower & potatoes are tender. Remove from heat.
- Using an immersion/stick blender, blend soup until smooth (see notes) and check for seasoning.
- Divide soup between serving bowls, top with fresh thyme and drizzle with olive oil if using, and serve with fresh parmesan on the side for each guest to add as they wish (see notes).