Cream of Cauliflower Soup

Cream of Cauliflower Soup

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A rich and creamy cauliflower soup, which is both aromatic and hearty. This makes a wonderful lunch or appetizer, and is lovely served with sliced green onions on top.


  • 2 leeks, including 2 inches of the green part
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 chopped celery rib with some of the leaves
  • 2 tablespoons minced garlic
  • 2 teaspoons curry powder
  • 2 teaspoons ground ginger
  • 6 cups (1500ml) chicken broth
  • Juice of 1/2 lemon
  • 1 head cauliflower in florets
  • 1 cup (250ml) Half & Half (light cream)
  • Salt and black pepper, to taste


  1. Cut the leeks in half lengthwise then thinly slice them crosswise.
  2. Heat the oil and butter in a pot over a low heat.
  3. Wilt the leeks and celery with leaves in there until they are soft.
  4. This will take about 10 minutes.
  5. Add the garlic during the final 5 minutes.
  6. Stir in the ginger and curry powder then cook for a minute over a very low heat.
  7. Add the broth, cauliflower and lemon juice.
  8. Turn the heat up to high and bring the soup to a boil.
  9. Turn down the heat and simmer, partly covered, for 15 minutes or until the cauliflower is nice and tender.
  10. Purée using the food processor until smooth, adding the Half & Half via the feed tube.
  11. You can add extra broth now until you get the right consistency.
  12. Season to taste with salt and black pepper.