Cream of Cauliflower Soup

This delicious soup is a clever way to get a healthy dose of brassica vegetables.

Cream of Cauliflower Soup

This delicious soup is a clever way to get a healthy dose of brassica vegetables, known for their anti-cancer properties. And it’s a bonus that they’re now in season. 

Serves: Four

Time: 30 minutes


  • 2 tablespoons olive oil
  • 1 tablespoon basil pesto
  • 1 leek, white part only, finely sliced
  • 2 sticks of celery, thinly sliced
  • 2 heads broccoli, broken into small florets
  • 1 small cauliflower, broken into florets
  • 1 litre chicken stock
  • 1 250ml cream
  • water


In a saucepan, heat the oil and add pesto.  Add celery and leek and cook for a couple of minutes. Add all other vegetables, stock and sufficient water to almost cover the vegetables.

Bring to the boil, then reduce heat and simmer until vegetables are softened, about 20 minutes. Allow to cool before blending with stick blender.  Add cream and blend until smooth. Reheat and serve with crispy sourdough bread.


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    3rd Aug 2015
    This looks like a high fat soup, olive oil, cream, pesto....

    As an alternative, try just using onion, the cauliflower, add a potato to thicken and cook to soft. After blending, add a little blue cheese (or parmesan), stir to melt and serve. Yum!
    4th Aug 2015
    That sounds much better, love the thought of bluevein in it. I hate cream in soup, usually use a mild yoghurt as an alternative. Blending does do away with texture though.
    3rd Aug 2015
    You are absolutely right. Why would anyone include cream In a recipe like this intended for older folk? Cauliflower soup is just as delicious without it or add a little low fat Greek yoghurt. You don't need pesto or olive oil either.

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