Potato, Cauliflower and Leek Soup With Thyme Oil

"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."
 
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Ready In:
1hr 15mins
Ingredients:
7
Yields:
3-4 litres
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ingredients

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directions

  • 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.
  • 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.
  • To serve drizzle soup with thyme and garlic oil and enjoy.

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RECIPE SUBMITTED BY

<p>Contented&nbsp;folk from a small city who love each other more than the food they eat - but love tempting each other with different finds from food sites/magazines/stories and the like.</p> 8726073"
 
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