1 head of cauliflower, leaves removed

4 tbsp olive oil

1 medium onion, chopped

1 medium leek, washed and chopped(white and pale green part only)

2 small sticks celery, chopped

2 cups whole milk

3 cup chicken broth

1/2 teaspoon salt

ground white pepper

1/4 tsp.  nutmeg

1/2 cup heavy cream cream

Mild curry powder, for garnish

How to Make Creamy Cauliflower Soup

Break off a couple of cauliflower florets and put to the side for later. Cut the remaining whole cauliflower head  (including the core) into slices about 1/2 thick.

Heat 3 tablespoons of olive oil in a large saucepan, stock pot or dutch oven over medium heat and add the chopped onion, leeks and celery. Add a pinch of sea salt and sweat the vegetables gently for 10 minutes until soft. Then add the cauliflower, milk and chicken broth, bring to a boil and cook for 5 minutes or until the cauliflower is softened.

Remove from the heat, using an immersion blender, or stick blender blend the soup until creamy or to your desired consistency.

Season with 1/2 tsp salt, some freshly ground pepper and nutmeg. Add the cream and season again. Keep warm.

Break the reserved cauliflower into small florets. Heat another 1tbsp oil in a frying pan. Sprinkle the florets with salt and curry powder. Cook for about 1 minute until just starting to brown. Remove and set aside.

Divide the soup between 6 individual bowls. Add the curried cauliflower florets to the top of each bowl and add an extra sprinkle of curry powder if desired. Serve with crust bread and a fresh green salad.