Creamy cauliflower soup without cream

Roughly chop the onion and garlic; cut the leaves off the leek, trim the stem and slice it thinly.

Peel the zucchini, halve it lengthwise and cut into large chunks.

Trim the cauliflower stem and leaves, quarter the head, break into large florets and rinse in a colander under cold water.

Heat a stock pot over medium heat with the olive oil; after a couple of minutes add the onion, leek and garlic and saute, stirring continuously, 3 to 4 minutes until the onion is translucent.

Add the zucchini and saute 2 to 3 minutes.

Add the dried thyme and season with sea salt and black pepper.

Add the cauliflower and water to barely cover; bring to a boil over high heat.

Cover, lower to low-medium and simmer 5 to 10 minutes until the florets are just cooked through, al dente rather than mushy; a toothpick should go in with some resistance.

Off the heat, rest a couple of minutes, then drain through a fine sieve into a heatproof bowl, reserving the liquid.

Puree the vegetables in a food processor 30 seconds to 1 minute, scraping down halfway.

With the machine running, add reserved liquid in half cup increments until creamy, about one and a half cups; add more for a thinner soup.

Taste, re-season with sea salt and pepper and blend once more.

Serve in shallow bowls with a drizzle of extra virgin olive oil and fresh parsley; warm, room temperature or chilled.