Creamy Cauliflower Soup With Feta

"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."
Creamy Cauliflower Soup With Feta created by twissis
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  • 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.
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  1. Chef Kate
    Very nice variation on the norm--the leeks and feta are terrific. I used roasted vegetable stock to keep this vegetarian. A good, healthy, comforting soup with a neat twist. Thanks, Chef!
  2. LoriInIndiana
    Our family loves cauliflower soup and this version did not disappoint! The dill addition is always enjoyed but this is the first time we'd had feta or leek in the soup. Very nice combination of flavors that flow so very well together! Thanks for sharing this unique variation. Made for the No Nonsense Nibblers, ZWT 6.
  3. Sydney Mike
    Definitely a winner in the soup department ~ The flavor combo of leek/cauliflower/potato was wonderful, especially with the feta! I used some homemade chicken stock, which made it even more special for us! A copy of this recipe is now in my to-make-again file of soup recipes! Thanks for posting it! [Made & reviewed while in Greece with ZWT6]
  4. WiGal
    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.
  5. jnpj7468
    This soup is pretty good. I used a mix of dill and parsley, as twissis suggested. The feta flavor was fantastic in there, but I could just barely taste it through the soup. Next time I will add extra feta crumbles both into the soup and to the top. Thanks for the great recipe.

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