Riverford Wicked Leeks
Cauliflower soup recipe image

Print Cauliflower soup

A quick and delicious vegetarian way to make the most of this often maligned vegetable. You could whiz it up, but the chunks of cauliflower give it a nice texture. This is great as a starter, or as a main with warm, crusty bread.


  • 1 onion, chopped
  • 1 tbsp oil
  • 30g butter
  • 1 cauliflower, divided into small florets
  • 150ml milk
  • Truffle oil (optional)


  1. Gently fry the onion in the oil and butter until soft. Add the cauliflower florets, mix well then add the milk. Cover and simmer until tender. Whizz to a purée in a food processor.
  2. At this point you can serve it as a soup: return to the pan, thin with a little more milk, season to taste and serve each bowlful with some truffle oil (optional) drizzled on top, or you can serve the purée as a base for a piece of roasted white fish, surrounded by cooked Puy lentils.
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