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Cauliflower soup

Cauliflower soup

  • Total Time: 35 mins
  • Yield: 4 1x


  • 1 cauliflower
  • 1 leek
  • 1 white onion or Spanish onion
  • 1 tablespoon of butter (and 1 extra teaspoon)
  • 1 liter of vegetable broth, or hot water
  • Salt and pepper to taste
  • 3/4 cup of almond (or cow’s) milk (optional)


  1. Cut the cauliflower flowers and set aside.
  2. Chop the onion and leek, then fry them for about 4-5 minutes in a hot pan with a tablespoon of butter.
  3. Add the cauliflower, (but save a few small flowers to be used as a garnish later on). Stir the mix a little, and then add the vegetable broth or water.
  4. Season with salt and pepper.
  5. Cook for 20 minutes.
  6. Then process the entire mix on a blender.
  7. Rectify flavors. At this point you should check if you need more salt and pepper.
  8. You can also add almond (or cow’s) milk, but it is completely optional. I didn’t use it in this occasion.
  9. Just before serving, heat up a teaspoon of butter in a pan and fry some of the remaining cauliflower flowers for about 4 minutes. The idea is that they get browned. You can chop them in a smaller size, as they’ll be used to garnish the soup.
  10. Once ready, sprinkle them on top of the soup.
  • Prep Time: 15 mins
  • Cook Time: 20 mins