Cauliflower Soup

Cauliflower is a major food trend for this year! Try our Cauliflower Soup recipe from our Lakeland More Slow Cooking book!


  • 40g butterĀ 
  • 2 large brown onions, peeled and coarsely chopped
  • 3 cloves garlic, crushed
  • 1 litre vegetable stock
  • 1.2kg cauliflower, cut into florets
  • 2 medium potatoes, peeled and coarsely chopped
  • 500ml water
  • 300ml single cream
  • Freshly ground black pepper
  • 2 tbsp finely chopped fresh flat-leaf parsley


What You Do

  1. Heat the butter in a large frying pan; cook the onion, stirring, until softened. Add the garlic and, cook, stirring, until fragrant. Add the stock and bring to the boil.
  2. Transfer the onion mixture to a slow cooker. Add the cauliflower, potato and water. Cover and cook on low for 6 hours.
  3. Blend the soup until smooth and stir in the cream, reserving a little to garnish. Cover and cook on high for about 30 minutes, until hot.
  4. Serve into bowls, garnish with a swirl of cream and sprinkle with black pepper and parsley.
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