Creamy Cauliflower Soup with Parmesan

Ingredients

• 3 tablespoons extra virgin olive oil (plus extra for serving)
• 2 leeks (white and light green parts chopped)
• 1 large cauliflower (about 2 pounds, cut into florets)
• 1/4-1/2 teaspoon red chili flakes (to taste)
• 5 cups vegetable broth (or water)
• 2 teaspoons kosher salt
• 1/2 cup grated Parmesan cheese or Pecorino Romano cheese (plus additional for serving)
• 1/2 cup chopped fresh parsley

Instructions

1. 1

   Pour the oil into a large (4 or 5-quart) saucepan or Dutch oven. Place over medium low heat and add the leeks. Cover the pan, lower the heat and cook about 5 minutes, or until the leeks become meltingly tender without coloring.

2. 2

   Add the cauliflower to the pan along with the chili flakes, water and salt. Bring to a simmer, then partially cover and until cauliflower is soft, about 25 minutes. Remove from heat and let cool 10-15 minutes.

3. 3

   Stir in the cheese and puree the soup in a blender in 2 batches or with an immersion blender until it's very smooth.

4. 4

   Sprinkle with parsley and additional cheese before serving, and drizzle olive oil over each serving.