Creamy Cauliflower Soup With Feta

Total Time
Prep 15 mins
Cook 30 mins

This is from the Montreal Gazette. I do plan on making this since I've been in the mood for soup lately. It's from the Best Comfort Food Recipes by Johanna Burkhard.

Ingredients Nutrition

  • 1 medium leek, white and light green partd only, sliced
  • 5 cups small cauliflower florets (about 1 small head)
  • 1 cup peeled diced potato (about 1 medium)
  • 2 cups chicken stock
  • 1 cup 10% cream or 1 cup milk
  • 2 tablespoons chopped fresh dill or 2 tablespoons flat leaf parsley, plus extra for garnish
  • salt & freshly ground black pepper
  • 12 cup crumbled feta cheese


  1. Cut off the dark green top of the leek, cut down the centre almost to the root end, slice and immerse in cold water to remove any dirt.
  2. Drain in a colander or dry in a salad spinner.
  3. Combine leek, cauliflower, potato and stock in a large saucepan and heat to boiling over medium-high heat, then lower heat to low, cover and simmer for 25 minutes or until vegetables are tender.
  4. Let cool slightly, then puree in batches until smooth in food processor or blender.
  5. Return to saucepan, stir in cream and dill, and season with salt and pepper.
  6. Reheat until hot, but do not let boil or soup may curdle.
  7. Serve in heated bowls, each topped with some of the cheese and dill.
Most Helpful

Simply delicious! The feta is a nice change of pace from cheddar and the cauliflower is not strong tasting. I thought I had cream but no so added a patty of butter with the milk. My blender has died-alas-so I used an old fashioned hand beater to puree and worked fine. Thank you Studentchef for sharing.

WiGal March 24, 2010

Made for the *Pet Parade* event, this is a great recipe & makes 4 generous servings hearty enough to be a meal if served w/crusty rolls as I did. BUT it is also a low-cal easy-fix, ingredient-friendly & just darn good. Using my magic bullet for the puree step, I made a full recipe, added only garlic, opted to use 1T ea of parsley + dill & otherwise made as written. I was a bit unclear about the feta as the only time it is mentioned in the prep is its use as a garnish. I decided to puree roughly 1/4 cup w/the soup mixture & use the rest as garnish, so that amt may not have been exact. DH gave this 5 enthusiastic stars & said it was 2nd only to my lobster bisque. Thx for sharing this recipe w/us. DH will ask for it often & I'll be happy to comply. :-)

twissis August 07, 2008

Thanks for posting this recipe - I love fetta and it was such a great addition to this soup. I can't believe I never though to try it before. Very comforting but with a great zing. I sauteed the leek in olive oil first before adding the rest of the ingredients to simmer. I also added bit of ground cumin, which worked well.

libby12 March 29, 2007