Total Time
Prep 5 mins
Cook 35 mins

From Australian Good Taste June 2010, page 121. The size of cauliflower is not specified but I used one which was 900g trimmed, and I found I had to simmer it a little longer to get the right consistency. You can also use vegetable stock for a vegetarian recipe.

Ingredients Nutrition

  • 29.58 ml olive oil
  • 1 brown onion, coarsely chopped
  • 1 large cauliflower, cut into florets and stems sliced
  • 1000.0 ml chicken stock
  • 750 ml water
  • 4.92-9.85 ml ground nutmeg
  • 300 ml pouring cream


  1. Heat oil in a large saucepan over medium heat. Cook onion 3-4 minutes until soft.
  2. Add the cauliflower, stock, water and nutmeg. Bring the temperature to high and bring the mix to the boil, then reduce the heat to low and simmer, partially covered, 20-25 minutes or until cauliflower is tender and mixture reduces slightly.
  3. Remove the mix from the heat. Process with a stab mixer (or in batches in a food processor) until smooth.
  4. Add cream and season with salt and pepper. Place soup over medium heat for 5 minutes or until heated through.
Most Helpful

4 5

Very good. Yes, omit the water.

4 5

This soup has great flavors and resulted in a watery consistency. A couple of things I would try next time: simmer longer as Chickee recommends and omitting the water. Because the flavors are so spot on, I will try this again with the aforesaid adjustments. Thanks, Chickee! Made for Aussie Kiwi Recipe Swap 43, August 2010.