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Method
Make it happen
- 01
Melt butter in a large saucepan and cook the sliced leek gently for 5 minutes.
- 02
Add cauliflower, garlic and thyme; stir for 2 minutes before pouring in the vegetable stock.
- 03
Simmer for 18–20 minutes until the cauliflower is very tender, then blend carefully until smooth.
- 04
Stir in single cream, season to taste and heat gently without boiling before serving.