Cauliflower soup is a wonderfully moreish and filling winter soup. To give you an idea of how much cauliflower it requires, I bought a large head of cauliflower for this soup, but only needed about half. This was our Sunday night easy dinner (I made the soup the night before while the roast chook was cooking), eaten with buttered bread rolls.
1 onion, diced
1 clove of garlic, crushed
500g cauliflower, cut into florets
1 potato, diced
1 cup of chicken or vegetable stock
1 cup milk
1 1/4 cup of cream
1 Tbsp lemon juice
1 Tbsp Dijon mustard
salt and white pepper to taste
- Heat some oil in a large saucepan on medium heat and cook onion until soft but not brown. Add garlic and cook for a further minute or two.
- Add the cauliflower, potato, stock and milk. Bring to the boil and simmer, covered for 20 minutes or until the vegetables are soft.
- Blend the soup until smooth. Stir in the cream, mustard, lemon juice and season to taste. Reheat gently and serve.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.