leek, finely chopped (white and light green parts only)
cauliflower, trimmed and chopped into small florets
small McIntosh apples, peeled, cored and diced
chopped fresh parsley, to serve
Heat the oil in a large saucepan over medium-high heat. Add the leek and cook, stirring often, until starting to turn golden, about 4 min.
Add the cauliflower, apples, broth and 2 cups (500 mL) water. Bring to a boil. Reduce heat and simmer until apple and cauliflower are fork-tender, about 15 min.
Using a hand-held blender, or food processor, process the cauliflower mixture until creamy and smooth, about 2 min. Return soup to saucepan and warm over medium-low heat until heated through. Divide soup among 6 bowls and garnish with parsley.
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