Creamy Cauliflower Soup With Feta

Recipe by Studentchef
READY IN: 45mins


  • 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


  • 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.
  • Drain in a colander or dry in a salad spinner.
  • 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.
  • Let cool slightly, then puree in batches until smooth in food processor or blender.
  • Return to saucepan, stir in cream and dill, and season with salt and pepper.
  • Reheat until hot, but do not let boil or soup may curdle.
  • Serve in heated bowls, each topped with some of the cheese and dill.