Tuesday, July 27, 2010

Amazing Donna Hay Cauliflower Soup

We're nowhere near as creative as we probably should be when it comes to making dinner - we have a few meals that we make over and over again. I am always on the lookout for new ideas and recipes but often bookmark them and never touch them again. However, when Millie from Gusty Gourmet tweeted about an amazing cauliflower soup she had just made I had a cauliflower head in the fridge already, so I asked her for the recipe and it was the next dinner we made.

It was so good (and hearty!) that we made it again tonight - it's easy enough (and healthy enough) that it works for weekday dinner - sure, it needs to simmer for a while but if you throw it all in the pot when you walk in the door that works out okay. And tomorrow night it'll take a few minutes to warm up and dinner will be ready!

The first time we made it we made the cauliflower 'crumb' topping, though it was more a crust than a crumb. It was delicious if a bit clumpy (which I blame on my impatience rather than anything else). Tonight we decided to fry up some bacon instead, which was also a fantastic addition.

Cauliflower Soup (modified from Donna Hay Magazine)
25g butter
1 onion
2 cloves garlic
3 sprigs thyme
1 bay leaf
1 head cauliflower
400g potatoes
3 cups chicken stock
2 cups milk
1/2 cup cream (optional)

Melt the butter in a large saucepan over low heat. Add the diced onion, crushed garlic, thyme and bay leaf and cook until the onion has softened. Peel and chop the potatoes and chop the cauliflower, and add both with stock and milk to the saucepan. Increase heat to medium and cook for 25-30 minutes or until cauliflower and potato are tender. Remove from heat and blend until smooth. Stir through cream, if using, and season with salt and pepper.

Parmesan Cauliflower Crumbs
1 cup chopped cauliflower
2 tbsp olive oil
1/4 cup finely grated parmesan
While the soup is cooking, place the cauliflower, oil and parmesan in a bowl and toss to combine. Heat a non-stick frying pan over high heat. Cook the cauliflower, stirring, for 2 minutes or until golden and crisp. Top soup with cauliflower crumbs to serve.  Serves 4.


  1. Hi there,I wondered if you might be interested in this link which gives a recipe for cauliflower 'rice'...we eat a lot of non meat meals although we are not vegetarians.You write really well and your posts are always interesting,thanks.

  2. http://www.trademe.co.nz/Community/MessageBoard/Messages.aspx?id=295130&topic=13

    I just realised that I didn't include the link,doh it's been a long day.

  3. This sounds so good! And of course, cauliflower is so cheap :)

  4. Thanks, Anon, for the cauliflower rice recipe - that sounds really interesting, and I love my cauli so will definitely give that a go sometime.

    Laura, it's amazing - from what goes in I can't comprehend the goodness that comes out. And yeah, student budget cost per serving FTW!

  5. I'm all about this soup... Recently I made some potato soup garnished with crispy bacon bits (also from the same issue of Donna Hay, it's a winner!) and that was superb, so I bet the cauliflower soup would be delicious with them too!

  6. Yum, will have to try that too. We bought our groceries online this week (had a promo code for free delivery, gotta love that) and I couldn't resist so will have that mag on Monday... Can't wait!


Theme Design by Quentin de Manson Web Design