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Cauliflower soup

A quick, easy and comforting winter dish

Ingredients (4 serves)

  • 1 brown onion
  • 1 Tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 head cauliflower, cut into florets (around 1kg)
  • 500g peeled and chopped potatoes
  • 1 litre chicken or vegetable stock
  • ½ cup pure cream (optional)


  1. In a large saucepan heat up the olive oil. Add onion and garlic. Cook until onion has softened.
  2. Add cauliflower and potato, cook for 5 minutes.
  3. Add stock and season with pepper. Cover and bring it to the boil, then reduce heat and simmer for 15-20 minutes on until potato is tender. Set aside to slightly cool it down.
  4. Blend it in a food processor until smooth, return to pan over a low heat and add some cream. Cook and stir for another 2 minutes.

Bon appétit!

(Source: Riberry menu)