Pic of Cauliflower and Stilton soup

Cauliflower and Stilton soup

Show ingredients

Soups & stews

Cauliflower and Stilton soup

Soup Serves 3 50 min
This is a lovely light supper, especially with Welsh rarebit or extra Stilton on toast. You can purée it if you like smooth soup, but the cauliflower tends to break down a bit anyway, giving it an interesting texture.


  • 40g unsalted butter
  • 1 onion, roughly chopped
  • 4 garlic cloves, finely chopped
  • 1 tsp dried oregano
  • 1 large cauliflower, cut into florets
  • 2 tbsp flat-leaf parsley, finely chopped
  • 500ml chicken or vegetable stock
  • 150g Stilton cheese, crumbled
  • 150ml milk
  • 2 tbsp double cream
  • toast spread with Stilton, to serve (optional)
  • salt and pepper


Prep time: 5 min
Cooking time: 45 min
  • Step 1

    Melt the butter in a heavy-based saucepan, add the onion, garlic, oregano and some salt and pepper, then cook over a medium heat for 5 minutes or until the onion is soft.
  • Step 2

    Add the cauliflower and parsley and cook, stirring occasionally, for 10 minutes.
  • Step 3

    Add the stock, bring to the boil and simmer for 20 minutes or until the cauliflower is tender.
  • Step 4

    Reduce the heat to low, add the Stilton and stir well until combined, then add the milk and heat through gently.
  • Step 5

    Taste and adjust the seasoning. Pour the soup into bowls, top with the cream and serve with Stilton toasts on the side.

You may also like…