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Heat the olive oil in a heavy bottomed pot over medium high heat. Add the diced cauliflower, leek and potatoes and stir. NOTE: You can dice the entire cauliflower and potatoes with the skin on. For the leek you can chop about halfway into the green section – just peel away the outer layers and wash any dirt inside before adding to the pot.
Sautee while stirring for about 5- 7 minutes. This is the perfect time to pour and slowly enjoy a glass of wine – you deserve it 🙂
Add the chicken or vegetable stock and bring to a boil. Then lower the heat and put a lid on and let it simmer away for 15 – 40 minutes (depending totally on how long you’ve got or how hungry you are!)
Turn off the heat and let it cool for at least 5 minutes. Then add the fresh thyme and yoghurt and blend the soup in your blender. It’s now ready to serve!! We recommend adding a dollop of yoghurt or some grated cheese and serving with some hot buttered toast for dipping. Also: You can freeze this or store in individual portions to enjoy later in the week.