Cauliflower Soup

To make the cauliflower soup, first clean the leek: remove the base and green leaves 1, then remove the outer layer and cut it into rings 2. Rinse the leek under running water 3.

Move on to the cauliflower: remove the stem 4 and separate the florets 5; you will need about 27.5 oz of florets. Finally, peel the potatoes and cut them into cubes 6.

In a large pot, heat a dash of oil, then add the potatoes 7 and the leek 8. Let them brown for 5 minutes, stirring occasionally, then add the cauliflower 9.

Pour in the water 10 and cook with the lid on for about 20 minutes or until the cauliflower and potatoes are soft 11; check the consistency by piercing them with a fork. After the cooking time, salt and pepper 12.

Turn off the heat and blend with an immersion blender 13 to obtain a smooth and homogeneous cream 14. Serve your cauliflower soup hot, garnished with a drizzle of oil, some thyme leaves, and a grind of pepper 15!