Heat butter in a large saucepan over medium-high heat. Add leek and cook, stirring often, until it starts to turn golden, about 4 minutes.
Step 2
Add cauliflower, apples, broth, and water. Bring to a boil. Reduce heat and simmer until apple and cauliflower are tender, about 15 minutes.
Step 3
Using an immersion blender or food processor, pulse mixture until creamy and smooth, about 2 minutes. Return soup to saucepan and warm over medium-low heat until heated through.
Step 4
Divide soup in six bowls and garnish with parsley.
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