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Cheesy cauliflower and parsley soup

  • 4-6
Cheesy cauliflower and parsley soup


  • 1 head cauliflower, about 800 grams
  • 1 onion, peeled and finely chopped
  • 75 grams butter
  • ¼ cup flour
  • 3 cups chicken stock
  • 1 cup milk
  • ¼-½ cup parsley
  • 2 cups grated cheese, gruyere, edam or mild cheddar


  1. Wash the cauliflower and cook in boiling salted water until tender.
  2. Puree three-quarters of the cauliflower and reserve 1 cup of the cooking liquid. Break the remaining quarter of the cauliflower into small florets and reserve.
  3. Heat the butter in a large saucepan and cook the onion, stirring frequently until soft.
  4. Add the flour and cook for 5 minutes, stirring continuously.
  5. Whisk in the stock and bring to the boil. Keep on the boil for 5 minutes. Reduce temperature and add the reserved cauliflower liquid, milk, pureed cauliflower and parsley.
  6. Bring to a simmer, season with salt and pepper. Just before serving, stir in the cheese and cauliflower florets. Serve while cheese is only partly melted. Cheese biscuits are good with this soup.

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