Slice the cauliflower finely into small bits with a large knife.
Saute leek in 2 tablespoons olive oil over a medium heat for 3 minutes until softened.
Add the cauliflower and 2 cups of water plus a little mineral salt and pepper.
Cover + cook for 5 – 10 minutes until the cauliflower is tender and then remove from the heat.
Puree in a good high performance blender with 1 or 2 cups of water or stock, depending on the consistency you like.
Serve warm soup in large bowls with a light drizzle of parsley oil.
For the parsley oil:
Combine parsley, oil and salt into a blender and process until smooth.
Pour into a fine seive and strain the oil from the solids.
Drizzle over cauliflower soup just before eating or enjoy over salads, fish or organic poached chicken.
Adapted from Teresa Cutter.