Cauliflower Soup

Cauliflower & Parmesan Soup

Comfort food doesn't mean hours in the kitchen. Our speedy Cauliflower & Parmesan soup will instantly warm you up.
  • 35 Mins

    Cooking Time

  • easy


  • 15 Mins

    Prep Time

  • 4 People


  • 1 tablespoon oil
  • 1 brown onion finely chopped
  • 3 cloves garlic thinly sliced
  • 1 large cauliflower, broken into florets, stems, roughly chopped
  • 1 large brushed potato, peeled, roughly chopped
  • 500 mL Continental Superb Stock Vegetable
  • 500 mL milk
  • 1 bay leaf
  • 1/2 teaspoon fresh thyme leaves
  • 1 cup finely grated Parmesan
  • freshly ground black pepper, to taste

  1. Heat oil in a large saucepan over medium heat. Cook onion and garlic for 5 minutes, stirring occasionally, until softened.

  2. Add cauliflower florets and stems, potato, stock, milk, bay leaf and thyme. Bring to the rapid simmer. Reduce heat to medium-low and simmer, covered, for 20 minutes or until cauliflower and potatoes are soft. Remove and discard bay leaf.

  3. Remove soup from heat and allow to cool slightly. Transfer to a blender, in batches, and blend until smooth. Return soup back to pan. Stir in parmesan and reheat gently until hot. Season to taste with freshly ground black pepper and a little salt. Divide soup among serving bowls. Drizzle with a little extra olive oil and garnish with extra parmesan and thyme leaves.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 435.96 kcal
Protein (g) 29.81 g
Sugar (g) 11.35 g
Fat (g) 24.62 g
Fibre (g) 3.09 g

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