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A soup with a French “touch” joins cauliflower and leek… as an introduction to dinner which could easily end with “can-can dancing” or at least with a few romantic French words?


500 g cauliflower
200 g leek
1 sprig of parsley
1000 ml water, salt to taste
100 ml thickened cream
100 g carrots
2 teaspoon corn flour
pinch grated nutmeg
1 tablespoon Vegeta Gourmet Stock Powder
20 g butter

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons40 min

  • 1 Cut cauliflower, carrot and leek into chunks and put in boiling salty water.
  • 2 Cook for 15 minutes and add parsley toward the end of cooking.
  • 3 Remove the vegetables and keep the water they were boiled in. Puree the vegetables with 100 ml of saved liquid in an electric food processor.
  • 4 Combine pureed vegetables with approximatelly 600-700 ml of remaining liquid Vegeta Gourmet Stock Powder, nutmeg and butter. Simmer for 5 minutes.
  • 5 Mix cream with corn flour, stir in the soup and simmer for few more minutes without bringing to the boil.


To enhance the taste of your cauliflower soup stir in little lemon juice just before serving.


Serve soup with croutons.

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