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Creamy Cauliflower Soup

Eileen McCartney

For Lunch ( Vegetarian, Soups )


Published on

10 minutes to prepare and 20-30 minutes to cook

Serves 6


A creamy delicious way to use up your extra cauliflowers from your vegie plot.
Comfort food at it's best!


Cauliflower - 1 large cut into small florets.
Brown Onion - 1 finely chopped
Chicken or Vegetable stock - 4 cups
Cream - 1/2 cup
Cumin seeds - 1 1/2 teaspoons
Olive oil - 1 tablespoon
Salt & Pepper

OPTIONAL: extra cream & chives to serve on top.


1. Heat olive oil in a large saucepan over medium to low heat.
2. Add onion & cook uncovered for for about 10 minutes, stirring occasionally until onion is soft but not browned.
3. Add cumin seeds & stir for 1 minute.
4. Add cauliflower & stock to pan, cover and bring to the boil. Reduce heat to low and cook covered for about 20 minutes or until the cauliflower is very tender. Allow to cool for 15 minutes.
5. Process soup in batches in your blender until smooth.
6. Return soup to a smaller saucepan over low heat and stir in cream. Season with salt & pepper to taste.
7. Ladle soup into bowls and drizzle with extra cream.

Optional: sprinkle with chives & cracked pepper.


This soup is delicious, creamy and filling. You can change it to your own tastes by putting your own flavour profiles in it that you enjoy. Simply omit the cumin seeds for your own, eg: fennel seeds or tumeric or curry powder or chilli. Make it your own, experiment! Enjoy :)


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  • avatar

    Yum! I made this for dinner tonight! So quick to make and delicious. I really liked the flavour the cumin added. Thanks for sharing :)

  • avatar

    Brilliant! Trying to be low carb in my eating and this is terrific for that :)