Cauliflower soup

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Serves: 6

By timmette

(4 Votes) 4


  • 220ml milk

  • 1l vegetable stock

  • 1 ground nutmeg

  • 1 cauliflower chopped

  • 4 cloves garlic pureed

  • 2 large potatoes peeled and cubed

  • 2 carrot chopped

  • 2 tbsp butter

  • 1 large onions chopped

  • 2 handfuls Parmesan (or cheddar)


  1. In a large pot over medium heat, melt butter.
  2. Stir in onion and garlic, and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more.
  3. Pour in stock and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
  4. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry.
  5. Heat through. Serve garnished with mature cheddar or Parmesan.

Additional Information

  • Make Ahead

  • Soup

  • cauliflower

  • Starter

  • Low fat

  • Vegetarian

  • Gluten Free

  • Nut Free

  • Egg Free

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Your comments

  • YumYumMummy 19/11/09 23:16

    For a difference or when I have cheeseboard leftovers, I use a blue cheese such as stilton crumbled in at the last minute. Sublime combination (if you like blue cheese!)

  • hooplahoop 15/11/09 15:17

    Yummy. I like my soup really thick so made it with less stock and it was fab. filled me up till dinner - unusual for me!!

  • mrsruffallo 12/05/09 18:09

    A big hit in this household Thanks Timmette

  • timmette 04/05/09 11:35

    This is a healthy filling soup - devised to use up a wilting caulfilower. My DH loves it with grated mature cheddar. Also can make it with a slightly curried flavour. Doesn't need the milk so can be dairy free the potatoes thicken it so no need to add cream.