Potato, Cauliflower and Leek Soup With Thyme Oil

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READY IN: 1hr 15mins
Recipe by The Normans

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.

Ingredients Nutrition


  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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