½ cauliflower, roughly chopped into florets
1 zucchini, diced
1 leek, cleaned and chopped
1 litre of vegetable stock
1 cup grated cheddar cheese
½ cup parmesan cheese
1 tsp nutmeg
1 tbsp extra virgin olive oil
Salt & pepper
Bread, to serve
In a pot, heat olive oil and add the leek to soften for 1-2 minutes.
Next, add the cauliflower and brown the cauliflower– allow it to sweat for 5-6 minutes – this is key to the nuttiness of the soup!
Add the zucchini and soften for 3-4 minutes.
Add the stock fluid and allow the mixture to simmer for 30-35 minutes so vegetables are soft.
With a heatproof food processor, blitz all the ingredients until a smooth soup consistency is reached.
Season with salt and pepper if desired.
Place the pot back on the heat and stir through the cheddar and parmesan cheese, also add the nutmeg and stir.
Serve with bread!