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Cauliflower soup

A velvety, gently garlicky cauliflower soup with a little cheese and parsley.

Prep
10 min
Cook
25 min
Total
35 min
Serves
4 people
  • Vegetarian
  • Budget-friendly

Ingredients

4 people

Quantities adjust to the number of servings.

  • Sunflower oil1 tbsp
  • Onion1
  • Garlic2 cloves
  • Cauliflower800 g
  • Potato150 g
  • Vegetable stock1 l
  • Milk200 ml
  • Grated cheese (mild cheddar or Emmental)40 g
  • Flat-leaf parsley½ bunch
  • Saltto taste
  • Ground black pepperto taste

Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.

Method

  1. Cook the chopped onion in the oil in a saucepan over a medium heat for 5 minutes, then add the garlic for a minute.

  2. Add the cauliflower florets and diced potato, pour in the stock and simmer for 15–18 minutes until everything is tender.

  3. Blend until smooth, stir in the milk, heat through and season.

  4. Serve with a little grated cheese and parsley on top.