Menu Profilee Search

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


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 Persons 40 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.


Serve soup with croutons.