Potato, Leek and Cauliflower Soup

Preheat oven to 200°C fan-forced. Prepare garlic bread according to packet instructions. Wash, trim and thinly slice leeks and zest lemon. Heat oil in a large saucepan over medium heat. Add leek, lemon zest and ½ teaspoon salt and cook, stirring, for 6–7 minutes or until leek is very soft.

Peel and crush garlic. Add garlic and ½ teaspoon salt to saucepan and mix to combine with leek. Cook for 1 minute or until fragrant.

Peel and roughly chop potato. Roughly chop cauliflower. Add potato, cauliflower, stock cubes and 1.25 litres (5 cups) water and bring to the boil. Reduce heat to medium and cook for 20 minutes or until potato and cauliflower are very tender.

Juice lemon. Stir through lemon juice and parmesan.

Remove soup from heat and, using a hand-held blender, blend until smooth. Season with salt and pepper.

Pick sage leaves from their stems. Melt butter in a small frypan over high heat and cook for 2 minutes or until nutty brown in colour. Add sage leaves and cook for 15 seconds or until crisp. Remove from heat. Divide soup between bowls. Swirl through sour cream and top with sage leaves and butter. Serve with garlic bread.