Olive Magazine
Bowls filled with creamy cauliflower chowder and sprinkled with red cayenne pepper

Vegetarian cauliflower chowder

Published: January 27, 2022 at 6:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4-6

Celebrate cauliflower season with a comforting bowl of creamy veggie chowder. A pinch of cayenne pepper and mace give a gentle warmth to this soup

  • Vegetarian
Nutrition:
NutrientUnit
kcal769
fat32.7g
saturates18.7g
carbs93.6g
sugars13.8g
fibre7.1g
protein21.6g
salt2.4g
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Make this vegetarian cauliflower chowder, then check out our spiced cauliflower soup, cauliflower and broccoli soup, spiced parsnip soup and more vegetarian soup recipes.

Ingredients

  • 25g salted butter
  • 1 leek, halved and sliced
  • 1 tbsp plain flour
  • 600ml whole milk
  • a small handful thyme, leaves picked
  • 600ml vegetable stock
  • 2 large floury potatoes, cut into 1cm cubes
  • 1 cauliflower, cut into small florets, leaves finely shredded, stalk cut into small cubes
  • a pinch cayenne pepper
  • a pinch ground mace
  • 50ml single cream

Method

  • STEP 1

    Heat the butter in a stock pot over a medium heat until melted and foaming, then fry the leek for 8-10 minutes or until soft. Sprinkle in the flour and mix well to make a paste. Add the milk, a splash at a time, stirring continuously until it has all been incorporated. Add the thyme, stock and potatoes, and bring the mixture to a simmer.

  • STEP 2

    Simmer gently for 10 minutes, then add the cauliflower florets, leaves and stalks. Simmer for 10-15 minutes more until all the veg is tender. Season with salt, pepper, the cayenne and mace. Stir in the single cream, then serve.

Try our best cauliflower recipes

Cauliflower Cheese Bake Recipe
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