Cauliflower Soup Recipe

Need a little something different and elegant - a little rustic?  This soup is the answer.  It is thickened with potatoes, not flour, and is hearty enough to serve as a luncheon main course or starter for your next dinner party.

1 large head white cauliflower with leaves
2 medium potatoes (about one pound)
1 handful dandelion leaves (or fresh celery leaves)
1 small onion, chopped
2 cups/500ml vegetable stock (water or chicken stock is fine)
1 tablespoon Italian seasoning
2 cups/500ml cauliflower water
salt and white pepper, to taste (black pepper is fine)
1/2 cup/125ml white wine
1/2 - 1 cup/125-250ml cream or milk (regular or vegan is fine), optional


Fort Lauderdale Personal Chef - Cauliflower Soup RecipeWash and trim the cauliflower, keeping the pale-green inner leaves that cling to the head.  

Separate the head into flowerets and cook in a large pot of salted boiling water for 3-4 minutes.  

Drain the cauliflower, reserving 2 cups of the cooking water.
Wash, pare and dice the potatoes.  Put the potatoes, onion, dandelion leaves (or celery leaves) in a pot.  

Add the broth (or water), wine, and cauliflower water and bring to a simmer.  
Season to taste with salt and white pepper as well as the Italian seasonings.  
Cook on a slow heat until the potatoes are tender, then add the cauliflower and simmer until the cauliflower is very tender.

Puree the soup, then return it to a clean sauce pan and heat through.  
Stir in the cream if you choose.

Serve with fresh croutons.