Cauliflower Soup

An easy cook up and a great way to add to your aim of five serves of vegetables a day. This recipe is suitable for vegetarians and can easily be made gluten free by ensuring the stock is gluten free. Serves 4 generously


Preparation: 10 minutes
Cooking: 25 minutes cooking

Heat oil and butter in a pan. Add garlic, diced onion, salt and pepper and cook for 5-10 minutes until onion is clear.

Add cauliflower pieces and cook over a low heat until cauliflower is soft.

Add water and stock slowly, bring to the boil and simmer for 15 minutes.

Blend until consistent.

Stir through mustard and cheese.


Nutrition Information – per serve

Energy: 1422kJ
Carbohydrates: 8.3g
Protein: 11.3g
Fat: 27g
Fibre: 9g
Salt: 825mg


50ml olive oil

50g organic butter

3 garlic cloves

1 large brown onion

1kg diced cauliflower (roughly 2 heads)

750ml water + 2 cubes gluten free stock

2 tbsp Dijon mustard

50g Parmesan cheese

Pinch salt and pepper


Sourced: A family favourite from Isaac Kirby

Related Projects