Member recipe
Member recipes are not tested in the GoodFood kitchen.

Creamed Cauliflower Soup

By missericacourt (GoodFood Community)
  • Rating: 1 out of 5.1 rating
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6
A simple, creamy, satisfying soup, that you can serve hot for winter nights, or cold for al fresco summer afternoons.


  • 1 large cauliflower, florets, stems and leaves, chopped
  • 1 large potato, peeled and chopped
  • 2tsp olive oil
  • 1/2 tsp ground cumin
  • 100ml single cream
  • small bunch parsley, finely chopped
  • 20g leeks, finely chopped

extra cream and parsley sprigs, for serving

  • extra cream and parsley sprigs, for serving


  • STEP 1
    Put the cauliflower and potatoes in a large saucepan and cover with water. Bring to the boil and simmer for around 10-15 minutes until both are very soft.
  • STEP 2
    Stir in the olive oil, cumin and plenty of seasoning to taste. Whizz in a blender (or use a stick blender) until very smooth. Tip back into the pan and reheat.
  • STEP 3
    Stir in the cream, parsely and chopped leeks. At this point, either serve as it is (piping hot), or tip into a suitable container, cool to room temperature then chill in the fridge for at least two hours before serving.
  • STEP 4
    To serve, pour into deep bowls, and swirl in a little extra cream to each bowl for an attractive finish, and top with a parsley sprig.
  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 1 out of 5.1 rating
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Claim the offer

Sponsored content