Directions

1. Heat the oil in a soup pot over medium heat and add the onions with a pinch of salt. Stir until translucent, and then add the leek and garlic, cooking for a few more minutes.
2. Add cauliflower, broth, water and thyme to the pot, cover, and bring to a boil.
3. Reduce to a simmer and cook for 20 minutes. When cauliflower is tender, remove the sprigs of rosemary and thyme and use a stick blender to puree the soup. If you don’t have a stick blender, carefully process the soup in a blender in small batches.
4. Ladle soup into bowls and top with a sprinkle of thyme and Parmesan if desired and serve immediately.