Make this cream of cauliflower soup, then check out our cauliflower soup, vegetarian cauliflower chowder, spiced cauliflower soup and cauliflower and broccoli soup.


  • 1 onion, chopped
  • 1 leek, sliced
  • 3 sticks celery, sliced
  • 2 heads cauliflower
  • 500ml milk
  • 1litre vegetable stock
  • 150ml double cream
  • to season nutmeg, grated


  • STEP 1

    Heat a knob of butter in a large saucepan and add 1 chopped onion, 1 sliced leek and 3 sliced celery sticks. Cook for 10 minutes until soft but not coloured.

  • STEP 2

    Add the florets from 2 cauliflower heads, 500ml milk and 1 litre vegetable stock. Bring to a simmer and cook until tender. Add 150ml double cream and bring to the boil. Season with salt and grated nutmeg then blend until smooth.


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