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Cream of cauliflower soup

The creamy and smooth velouté.

Serves 6

10 min

45 min


Cauliflower 1/2
Onion 1
Potato 2
Butter 20g
Cream 20cl
Chicken stock cube 1
Nutmeg 1 tsp. (optional)
Chives 10 sprigs
Water 750g
Freshly ground pepper


  • Peel and quarter the onion. Chop the onion at speed 7 for 20 seconds. Scrape the edges of the bowl with the spatula.
  • Put the butter in the pan and simmer without the cap for 5 minutes at 100°C on speed 1.
  • In the meantime, rinse and chop the cauliflower. Rinse and peel the potatoes. Cut the cabbage into florets, the stem into cubes and the potatoes into cubes.
  • Pour the vegetables into the vat. Add water and stock cube. Cook for 40 minutes on speed 2 at 100 °C.
  • Add the cream. Blend on speed 4 for 2 minutes. Serve in bowls or plates. Sprinkle with chopped chives.
  • TIP(S)

    For a finer result, such as a velouté, let the food processor come down to temperature and then blend at speed 10 for 2 minutes. Reheat to 70°C before serving.
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