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Cauliflower soup

Warm up with this wintery soup. Photo - travellight/ 


Sauté a finely chopped leek or onion in a little melted butter and olive oil until transparent. Add the florets from a cauliflower and toss for a few minutes. Cover with homemade chicken stock, or a mild unsalted commercial variety. Add a chopped, peeled potato. Bring to the boil and simmer until tender. Blitz smooth, then adjust seasoning. Serve with a dollop of creamy blue cheese on top.


Text: Robin Powell


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Author: Robin Powell