Cauliflower soup

This soup recipe is for cauliflower soup with horseradish cream.  This will be ideal if you are looking for cauliflower recipes and enjoy making your own soup recipes.


Ingredients – Serves 4 | Cooking time 55 mins

  • Approx 400g cauliflower florets
  • 1½ litres vegetable stock
  • 100g horseradish cream
  • 80g butter or margarine
  • 80g plain flour
  • 100g white of leek
  • 200g double cream
  • Salt and milled black pepper to taste
  • A few leaves for coriander (for garnish)

Mise en place

  1. Wash the cauliflower and cut into florets.
  2. Make the large croutons.
  3. Make the vegetable stock.
  4. Wash and finely chop the white of the leek.
  5. Wash a few coriander leaves then put aside for the garnish.


  1. Put the cauliflower into a saucepan, cover with water, bring to the boil and add some salt.  Then, turn down the heat and simmer for about 20 minutes until the cauliflower is well cooked.  Drain into a colander, allow to cool slightly and place the cauliflower into a blender and blend to a smooth paste.  Scrape into a clean bowl and save until required.
  2. Pour the vegetable stock into a clean saucepan, then bring to the boil, turn down the heat and simmer gently.
  3. Melt the butter in a heavy-bottomed saucepan over a medium heat.  Then, add the leek and sweat for 3 minutes without colour.
  4. Add the flour to make a roux and gently cook for a further 2 minutes.  Slowly add the stock, stirring constantly, until it has all been absorbed.
  5. Add the blended cauliflower paste and horseradish cream and simmer for about 12-15 minutes on a gentle heat.  Stir in the cream.
  6. Ladle the cauliflower and horseradish soup into warmed soup bowls and garnish with a few coriander leaves and sunflower seeds.
  7. Serve this cauliflower soup with large warm croutons.