Cauliflower Soup

READY IN: 55mins
Recipe by Tisme

Serve this one with warm crusty bread..........mmmmm lovely!

Top Review by Gerry

Early May was not only cold but saw to white stuff falling - what could be better then a bowl of of creamy delicious tasting soup. This soup is just that, wonderfully creamy with plenty of old fashioned taste! Served with mini loaves of French Tart's recipe#340621made for a lovely evening meal. Simmered up a second pot using broccoli and guess what - it was just as good. Thank you for sharing, it's in my soup file for sure. Made for AUZ/NZ Swap.

Ingredients Nutrition


  1. Heat 4-5 tablespoons of the oil in a pan, add onion and cook for a few minutes until just golden. Add potatoes, cook 2 minutes more and add water. and milk. Crumble in the stock cubes and simmer stock until potatoes are tender. Place aside to cool.
  2. Melt the butter and remaining oil deep saucepan, add the crushed garlic, parsley and cauliflower florets. Cook over medium heat for 2 minutes, add salt and pepper to taste, moisten with 3 tablespoons of the hot stock and reduce the heat.
  3. Put potato mix into a blender or food processor and blend, when processed return to the rinsed out saucepan and add the caulifower mixture and leave for a few minutes for the flavours to blend.
  4. Serve hot topped with parmesan cheese and parsely.

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