Cream of Cauliflower Soup


  • 800g  Organic Cauliflower, cut into bite-size florets
  • 30ml Simply Natural Extra Virgin Olive Oil
  • 2 cloves Organic Morado Garlic, minced
  • 1 Organic Red Onion, chopped
  • 2 Organic Potatoes, cut into small pieces
  • 400ml Vegetable Stock
  • 150ml Cream
  • Simply Natural French Sea Salt, to taste
  • Simply Natural Ground Black Pepper, to taste


  1. Heat a medium saucepan over medium heat, add in extra virgin olive oil and sauté minced garlic and chopped onions until soft.
  2. Add in Cauliflower and potato, continue to stir-fry.
  3. Add in vegetable stock, bring to boil then reduce to medium heat and simmer for 15 minutes until the vegetables are soft.
  4. Use a handblender to blend until puree.
  5. Return the soup to heat, add in the cream and bring to a simmer, season with salt and pepper to taste.
  6. Serve hot with roasted cauliflower as garnish.
  1. You can add extra vegetable stock if you like your soup a little thinner.
  2. Drizzle with a swirl of rosemary oil and a few croutons to perfect the soup.


Original price was: $11.90.Current price is: $10.90.
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