Cauliflower Soup
Prep 0 hours
Cook 0 hours
Ready-in 0 hours


750g Cauliflower (1 large cauliflower)
1 tablespoon oil of your choice (I use olive oil)
3 cups stock (Vegetable, Chicken)
1-2 teaspoons wholegrain mustard (optional)
Sea Salt
Coarse black pepper
Natural yoghurt


Because of the method of cooking the cauliflower for this soup, it's a very mild cauliflower flavour
  1. Cut cauliflower into small even sized pieces (including stems)
  2. Heat oil in a large heavy based pan and stir fry the cauliflower until golden and soft.
  3. It's important to stir fry until cauliflower has colour or is caramelized as this is what adds flavour to the soup - the soup will be more brown when blended, but it will taste great.
  4. Add stock to the pan, cover and simmer for approx 20-30 minutes.
  5. Set aside to cool.
  6. Add approx 1/3 - 1/2 cup natural yoghurt to mix, stir through.
  7. Add batches of soup mix to blender and blend until super smooth..
  8. Return to large pan, heat through and season with salt and pepper (if desired)
Serve with extra tablespoon natural yoghurt if you like tangy soup