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This French-style cream of cauliflower soup is made very special with the addition of a touch of Camembert cheese. To make it taste even more special, crush or grind some roasted hazelnuts and sprinkle on top before serving.


800 g cauliflower florets
500 ml milk
500 ml water
1 tsp mustard
1 tbsp Vegeta Gourmet stock powder
White pepper
100-150 ml low-fat cooking cream
1-2 tbsp olive oil
225 g Camembert cheese, cubed
Couple cauliflower florets
1 cup ground hazelnuts, chopped

Preparation For this recipe you only need imagination!

Simple 4 Persons35 min

  • 1 In a large sauce pan add cauliflower florets, milk, 500 ml water, mustard and Vegeta Gourmet stock. Cook on low heat for about 20 minutes or until the cauliflower softens.
  • 2 Season with salt and pepper and continue cooking for additional couple of minutes. Set aside for 5-10 minutes, letting it cool.
  • 3 Using a hand held blender blend finely.
  • 4 Return the saucepan to medium heat, stir in cream and cook for a couple of minutes.
  • 5 Drizzle with olive oil and top with Camembert cheese.


Add 2-3 tablespoons of lemon juice to the bowl just before serving. Cauliflower can be kept in the fridge, wrapped in paper or plastic bag for around 3-5 days. Store it with stem down to avoid moisture.


Serve garnished with cauliflower florets and freshly crushed or ground hazelnuts.

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