Cauliflower soup

Name: Cauliflower soup recipe
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil, plus extra to serve; 1 onion, chopped; 1.5kg cauliflower, roughly chopped; 200g white potato, peeled, roughly chopped; 2 garlic cloves, crushed; 1l chicken; 60ml thickened cream; Finely chopped and whole flat-leaf parsley, to serve

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by Kim Coverdale

DELICIOUS. FOOD EDITOR

Feb 24, 2024

Cauliflower adds texture and creaminess to hearty winter dishes, plus it’s cheap as chips and great for your health. Warm up to this beaut brassica tonight with a big bowl of our creamy cauliflower and potato soup. A family-friendly way to add vegetables to weeknight dinners, plus leftovers make a top workday lunch.

2 tbs extra virgin olive oil, plus extra to serve
1 onion, chopped
1.5kg cauliflower, roughly chopped
200g white potato, peeled, roughly chopped
2 garlic cloves, crushed
4 cups (1L) Woolworths Chicken Liquid Stock
1/4 cup (60ml) thickened cream
Finely chopped and whole flat-leaf parsley, to serve

Method

1.

Heat oil in a large saucepan over medium-high heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add cauliflower and potato. Cook, stirring occasionally, for 5 minutes or until cauliflower starts to brown lightly. Add garlic. Cook for 1 minute or until fragrant.
2.

Add stock and season with salt flakes and freshly ground black pepper. Bring to the boil. Reduce heat to low. Cover and simmer for 20-25 minutes until vegetables are tender.
3.

Remove from heat and add cream. Using a stick blender, carefully blend soup until very smooth. Sprinkle with parsley, season with freshly ground black pepper and serve drizzled with extra oil.