Cream of Cauliflower Soup

  • serves 6
Christine Cushing
Christine Cushing


134 Ratings
Directions for: Cream of Cauliflower Soup


2 Tbsp butter (30 ml)

1 tsp freshly grated ginger (5 ml)

1 leek, white part only, chopped

1 stalk celery, diced

1 large onion, chopped

2 large carrots, peeled and diced

2 cloves garlic, minced

2 Tbsp flour (30 ml)

1/2 small head cauliflower, cut into small flowerets

1 bay leaf

¼ tsp turmeric (1 ml)

8 cup chicken stock (2 L)

Salt and freshly cracked black pepper, to taste

½ cup 35% cream (125 ml)

Juice of half a lime

Fresh parsley, for garnish


1. In a large pot sauté onion in butter on medium heat until golden. Add ginger, leek, celery, carrots and garlic and continue to cook for a further 4 to 5 minutes or until vegetables are just golden. Add the flour and stir until blended.

2. Add remaining ingredients, except cream, lime juice and parsley and bring to a boil. Cover and reduce heat to low. Simmer the soup for 30 minutes or until cauliflower is tender. Add the cream and limejuice. Remove lid and continue to simmer for a further 15 minutes. Adjust seasoning.

3. Sprinkle with chopped parsley and serve.

See more: Herbs, Soup, Eggs/Dairy, Vegetables, Winter

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