Cauliflower creamy soup
Member recipe

Cauliflower creamy soup

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 2

Creamy and velvety soup with a spicy note.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 1 small cauliflower
  • 1 scallion finely chopped
  • 1 l of vegetable stock
  • 2 tbsp of pumpkin seeds, chopped
  • 1 tbsp of toasted almonds, chopped
  • olive oil
  • salt
  • a pinch of coriander powder


    1. Cut the cauliflower in small pieces and rinse them in cold water.
    2. Heat 2 tbsp of olive oil in a pan, add the scallion and fry for 1 minute.
    3. Add the pieces of cauliflower and fry until lightly cooked. Add the vegetable stock and simmer, stirring frequently, until soft and cooked. Mix the cauliflower with an immersion blender until creamy and smoothy, add a pinch of salt and coriander.
    4. Transfer to serving cups and garnish with pumpkin seeds, almonds and some drops of olive oil. Serve hot with homemade mini-breads.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.