Cauliflower soup

Serves: 4
Preparation Time: 15
Cooking Time: 30


1 tbsp olive oil

1 large brown onion, chopped

2 garlic cloves, crushed

1.3 kg cauliflower, cut into florets

500 g potatoes, peeled, cut into 2cm cubes

1L (4 cups) Campbell’s Real Stock - Chicken

½ cup thickened cream 


1. Heat oil in a large saucepan over medium - high heat. Add onion and garlic. Cook, stirring for 3 minutes or until onion has softened. Add cauliflower and potato and cook, stirring, for 5 minutes.

2. Add Campbell’s Real Stock, then season with salt and pepper. Cover. Bring to the boil, then reduce heat to medium - low. Simmer for 15- 20 minutes or until potato is tender. Set aside for 5 minutes, to cool.

3. Blend, in batches, until smooth. Return to pan over low heat. Add thickened cream. Cook stirring, for 2 minutes or until heated through. Serve. 


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