A delightful and creamy soup featuring cauliflower and fresh herbs, perfect for a cozy meal.
Prepare the leek by removing the dark green top, slicing it lengthwise, and rinsing thoroughly to remove dirt.
Using a salad spinner can help dry the leek quickly after washing.
Combine the leek, cauliflower florets, diced potatoes, and water in a large saucepan. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
Cut the vegetables into smaller pieces to reduce cooking time.
Blend the cooked vegetables until smooth, working in batches if necessary.
For a chunkier texture, blend only half the mixture and mix with the unblended portion.
Return the blended soup to the saucepan, stir in the milk, dill, and parsley, and season with salt and pepper. Heat gently without boiling.
Avoid boiling after adding milk to prevent curdling.
Serve the soup in bowls, garnished with crumbled feta and additional dill if desired.
Warm the bowls before serving to keep the soup hot longer.
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