Cheddar, Cauliflower and Leek Soup | South Melbourne Market

Ingredients

• 2 tbsp extra virgin olive oil
• 2 large leeks, white and light green parts only, thinly sliced and rinsed
• 4 cups chopped cauliflower florets (from 1 medium head)
• 2½ cups low-fat milk, divided
• 2 cups water
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon white or black pepper
• 3 tbsp all-purpose flour
• 1½ cups shredded extra-sharp cheddar cheese
• 1 tbsp lemon juice