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Two bowls of creamy cauliflower soup with a cauliflower garnish, accompanied by two gold spoons

Creamy cauliflower soup


Serves: 4

Number of ingredients: 9

To prep: 5 minutes

To cook: 20 minutes

Nutrition per serving

  • Energy: 717kJ

  • Protein: 12.8g

  • Total fat: 3.1g

  • Saturated fat: 1.6g

  • Carbohydrate: 18.3g

  • Fibre: 8.7g

  • Sodium: 483mg


  • 1 brown onion, chopped 
  • 2 cloves of garlic, peeled and chopped 
  • 1 whole cauliflower (about 1kg), trimmed and cut into florets 
  • 2 medium potatoes, chopped 
  • 2 cups reduced salt vegetable stock 
  • 2 cups reduced fat milk 
  • 1 grind of black pepper 
  • 10g (about 1 tablespoon) grated parmesan cheese (optional) 
  • 1 tablespoon chopped parsley or chives 


  1. Place the onion, garlic, cauliflower, potatoes, stock, milk, and pepper in a large (about 3-4L) pot; bring to boil and simmer for 15-20 minutes until vegetables are cooked. 
  2. Using a stick or other blender, blend the mix until smooth. If you want to be a bit fancy, keep a few small cooked florets separate before you blend and put on the top of the bowl as a garnish. 
  3. Serve into bowls and sprinkle with parmesan cheese and parsley or chives.