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Cauliflower Soup Ⓥ

Recently I bought a 2 kg cauliflower for just £1.50 and as much as I want to stir-fry the entire thing, I just can't seem to finish it. What's a better way to have it then? SOUP! You could easily make a big batch and store it in the freezer for future use. It can be served alongside other dishes and definitely recommend you to try this as it simply requires basic ingredients that you can easily find in your kitchen.

Per Serving

Calories: 140 kcal | Protein: 6 g


  • 1 kg cauliflower

  • 1 L vegetable stock

  • 1 medium red onion

  • 2 garlic clove

  • 1 tbsp olive oil

  • 1 tbsp of lemon juice

  • Optional: Coriander

Serves: 4


  1. Preheat oven to 180˚C

  2. Chop the cauliflower into bite-size florets, drizzle with olive oil and place into oven for 15 minutes.

  3. Heat the oil in a heavy-based pan and add the onion and garlic. Fry it for 2 minutes or until soften.

  4. Pour in vegetable stock and bring the mixture to a boil. Remove cauliflower from the oven and add it to the mixture.Reduce the heat and simmer for 10 minutes. Remove from heat and set aside.

  5. Add lemon juice to the mixture and wait for it to cool down.

  6. Pour the soup into a blender or food processor and blend to a puree.

  7. Pour into a bowl and garnish with coriander.


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