Cauliflower simmered with potato and leek until it crushes without resistance, blended smooth and enriched with butter, milk powder and Parmesan, with buttered toast fingers to go alongside.
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Prep 12 minCook 28 minServes 2
Ingredients
Why metric?
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
300 g cauliflower, cut into small florets
190 g potato, peeled and diced small
70 g leek, white part only, sliced thin
32 g unsalted butter
100 ml reduced-salt stock (100 g)
60 ml water (60 g)
200 ml reduced-fat milk (206 g)
60 g skim milk powder
30 g parmesan, finely grated
4 slices soft white bread, crusts cut off (110 g trimmed)
black pepper, to taste
Method
Melt 16 g of the butter in a saucepan over medium-low heat and soften the leek for 6 minutes without letting it colour.
Add the cauliflower, the potato, the stock and the water. The liquid will not cover the vegetables and does not need to; the lid does the rest.
Cover and simmer 18-20 minutes. It is ready when a floret crushes against the side of the pan under almost no pressure. Cauliflower that still squeaks under a spoon blends into something faintly grainy, so give it the extra few minutes rather than the benefit of the doubt.
Blend until smooth, then whisk in the milk, the milk powder and the Parmesan off the heat so the cheese melts without stringing. Warm through gently and add pepper.
Taste before reaching for salt. Between the Parmesan and the stock most people find it does not need any, and if it tastes flat it is usually thin rather than unsalted; another spoon of milk powder fixes that.
Toast the trimmed bread, butter it with the rest of the butter and cut it into fingers to go alongside. The soup thickens in the fridge and comes back with a splash of milk.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
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Silky Cauliflower Soup with Parmesan
Serves 2 · Prep 12 min · Cook 28 min
Cauliflower simmered with potato and leek until it crushes without resistance, blended smooth and enriched with butter, milk powder and Parmesan, with buttered toast fingers to go alongside.
Ingredients
300 g cauliflower, cut into small florets
190 g potato, peeled and diced small
70 g leek, white part only, sliced thin
32 g unsalted butter
100 ml reduced-salt stock (100 g)
60 ml water (60 g)
200 ml reduced-fat milk (206 g)
60 g skim milk powder
30 g parmesan, finely grated
4 slices soft white bread, crusts cut off (110 g trimmed)
black pepper, to taste
Approximate per serving
2382 kJ / 569.3 kcal · protein 29.5 g · carbohydrate 64.8 g · fibre 5.7 g · fat 20.2 g · sodium 745.5 mg
Method
Melt 16 g of the butter in a saucepan over medium-low heat and soften the leek for 6 minutes without letting it colour.
Add the cauliflower, the potato, the stock and the water. The liquid will not cover the vegetables and does not need to; the lid does the rest.
Cover and simmer 18-20 minutes. It is ready when a floret crushes against the side of the pan under almost no pressure. Cauliflower that still squeaks under a spoon blends into something faintly grainy, so give it the extra few minutes rather than the benefit of the doubt.
Blend until smooth, then whisk in the milk, the milk powder and the Parmesan off the heat so the cheese melts without stringing. Warm through gently and add pepper.
Taste before reaching for salt. Between the Parmesan and the stock most people find it does not need any, and if it tastes flat it is usually thin rather than unsalted; another spoon of milk powder fixes that.
Toast the trimmed bread, butter it with the rest of the butter and cut it into fingers to go alongside. The soup thickens in the fridge and comes back with a splash of milk.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
Meals built soft and small-particle, which is the dietary lever a recipe can genuinely control and one current guidance supports. Portion size is yours to set: these are written at an ordinary serving and divide in two if you are eating smaller and more often. Diagnosing, curing or treating gastroparesis is not something food does. If eating is not going in, if you are dehydrated or losing weight without meaning to, that needs a clinician rather than a different recipe.
