Friday, 5 May 2017


“Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.” - Mark Twain 

More cool and wet weather in Melbourne is forecast for the weekend so what better than some soup for warming away the Autumn coolness? 

Cauliflower Soup

1 cauliflower, washed and chopped up
2 leeks (white parts), washed and sliced
2 tablespoons olive oil
1 teaspoon salt
white pepper
1/2 teaspoon dry mustard
1/2 teaspoon ground coriander seed
1/2 teaspoon ground fenugreek powder
1 litre chicken (or vegetable) stock
Grated Parmesan cheese 

Sauté leek in 2 tablespoons olive oil over medium heat until soft. Add the cauliflower and stir through until thoroughly mixed. Add the salt, pepper and spices, stirring through.
Add two cups of the stock, cover and cook until the cauliflower is tender and then remove from the heat. Purée in a good blender with remainder of the stock. Simmer until hot.
Serve soup in large bowls with grated Parmesan, on the side.

This post is part of the Food Friday meme.


  1. Excellent. I love the idea of adding the cauliflower to the 2 sliced leeks, for both bulk and taste. The little children don't always like cauliflower as the main vegetable for dinner, but in soup it always goes down a treat. And the more shaved Parmesan, the better!

  2. Oh, this is something new to me. Haven't tried cauli soup yet. Looks yummy! Thank you for sharing it with us at Food Friday, Nicholas! :)