Ingredients:

  • 1 large head Cauliflower (approx. 2 lbs / 900g), cut into small florets
  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and diced into 1-inch cubes
  • 3 tbsp (45ml) Extra virgin olive oil
  • 1 tsp (5g) Sea salt
  • 1/2 tsp (2g) Cracked black pepper
  • 2 tbsp (30g) Unsalted butter
  • 1 large Yellow onion, diced
  • 2 medium Leeks, white and light green parts only, cleaned and sliced
  • 4 cloves Garlic, minced
  • 1 tsp (1g) Fresh thyme leaves
  • 5 cups (1.2L) Low-sodium chicken or vegetable broth
  • 1/2 cup (120ml) Heavy cream
  • 1/2 tsp (1g) Ground nutmeg

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cauliflower florets and diced potatoes with olive oil, salt, and pepper on a large baking sheet. Roast for 25–30 minutes until golden brown and tender. Reserve a few small florets for garnish.
  2. In a large Dutch oven, melt butter over medium heat. Add diced onions and sliced leeks; sauté until soft and translucent (about 6–8 minutes).
  3. Stir in minced garlic and fresh thyme, cooking for 1 minute until fragrant.
  4. Add the roasted cauliflower and potatoes to the pot. Pour in the broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
  5. Use an immersion blender to purée the soup until silky smooth. Alternatively, transfer to a standard blender in batches.
  6. Stir in heavy cream and ground nutmeg. Taste and adjust seasoning with additional salt and pepper if needed.
  7. Ladle into bowls and garnish with reserved roasted florets, fresh chives, and a drizzle of olive oil.