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Cauliflower Soup

Recipe Cauliflower Soup (620x930)

Cauliflower soup is the perfect autumn dish. It’s high in fibre which is great to keep the bowel happy and rich in vitamin C, helping to keep your skin, bones and connective tissue healthy. Most of all, you’ll find that this recipe packs a decent flavour punch (unlike some other soup recipes) and the secret behind this is the herbs and spices we include. It’s also a gluten-free recipe that can easily be made vegan by leaving out the cheese and swapping the chicken stock for vegetable stock.

💡 For easy variations, you can swap the cauliflower for other vegetables such as broccoli, parsnip, pumpkin, carrot or tomato and then experiment with herb combinations such as cumin with carrot or broccoli or basil with tomato.

🍽 5 serves | ⏱ 40 minutes


  • 2 tbsp. olive oil
  • 1 brown onion (diced)
  • 3 cloves of garlic (crushed) or 3 tbsp already crushed garlic
  • 1 large cauliflower (chopped)
  • 1.5L quality chicken stock
  • ½ cup cashews
  • 2 tbsp. margarine
  • ⅛ tsp. paprika
  • ¾ tsp. dried sage
  • ¼ tsp. chilli flakes (optional)
  • ¼ tup of parmesan cheese (grated)
  • Salt & pepper to taste


  1. Put olive oil with onion & garlic in a large pot and sauté.
  2. Add cauliflower and cook for a further 4 minutes.
  3. Add in the stock, cashews, margarine, paprika, and sage and stir well (for a spicy touch, add chilli here).
  4. Bring the pot to a boil then reduce to medium heat and simmer for 20 minutes.
  5. Turn off the heat, add the parmesan and blend with a stick blender.
  6. Serve topped with diced parsley and shallots.

💡 Sauté means browning or cooking food quickly over fairly high heat, using a small amount of fat (oil, butter, ghee, etc)

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