Cream of cauliflower soup recipe

Cauliflower soup recipe

I have tried a cream of cauliflower soup couple of times while eating out before and absolutely loved it! So the plan was to try to convince mum to cook it for me (Just a quick note: my mum has a complete monopoly over cooking soups and she is so good at it). And my plan turned out to be a complete success story…Cauliflower soup came out to be so nice, it was really filling but still waist-line friendly and reasonably healthy. I would like to share this super quick/easy recipe for everybody to enjoy.

Cream of cauliflower soup recipe (makes 4 large bowls)

1 kg cauliflower florets
3 medium potatoes
1 litre vegetable stock plus some water
150ml single cream
1 medium onion
2-3 tbsp olive oil
1 bay leaf
seasoning to taste


Fry chopped onions on olive oil for 3-5 minutes on medium heat till soft and golden. Peel potatoes and chop them in medium cubes. Place cauliflower florets, potatoes, onions and bay leaf in a large saucepan, add vegetable stock and sufficient water to cover the vegetables, bring the mixture to boil. Then boil it on medium heat until potatoes and cauliflower are soft (around 15-20). In this recipe it is better to over cook the veggies rather than under cook. Add the desired seasoning (e.g. salt, black pepper, dried parsley, basil, oregano etc). Once the vegetables are ready, place half of this mixture in the food processor (don’t forget to remove bay leaf) and blend until very smooth. Repeat with second half. Now add cream to your soup, bring back to boil and simmer for another 1-2 minutes. Serve with a little bit extra cream or grated cheese. Cream of cauliflower soup is great as a starter too. Also, see my butternut squash soup recipe which is also extremely delicious and quite easy to make!



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