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Potato, Cauliflower and Leek Soup With Thyme Oil

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“This recipe was modified from a Donna Hay magazine after we were unable to source the original ingredients. Simple flavours but delicious, especially served with warm bread and butter! Bring on winter.”
READY IN:
1hr 15mins
YIELD:
3-4 litres
UNITS:
US

Ingredients Nutrition

Directions

  1. Place stock, 4 sprigs of thyme and 3 cloves of garlic in a large pot over high heat and bring to the boil. Add the potato, leeks and cauliflower and cook for 30-40 minutes or until tender. Once cooked blend with stick mixer and add the cream.
  2. To make the thyme oil, slice remaining 2 cloves of garlic finely and add to olive oil in small pot over low heat for 1-2 minutes. Increase heat to medium and add the remaining 8 thyme sprigs and cook for 30-60 seconds until thyme is crisp.
  3. To serve drizzle soup with thyme and garlic oil and enjoy.

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