Creamy Cauliflower Soup, with fresh herbs, drizzled with truffle oil and aged parmesan


  • 2 large whole Cauliflowers, seperated into florets

  • 1 tbsp good quality olive oil

  • 1 leek, sliced thinly

  • 2 cloves garlic, chopped

  • 1 litre chicken stock

  • 300 mL thickened cream

  • 1/4 cup chives, chopped

  • 1/4 cup parsley, chopped

  • Truffle oil

  • Aged parmesan

  • Salt flakes

  • Ground pepper


  • 1.

    Heat olive oil in a large soup saucepan on medium heat, add leek and garlic, and fry until soft and aromatic.

  • 2.

    Add all cauliflower and toss through with the leek mixture.

  • 3.

    Pour all the stock in and bring to the boil, increase to a medium high heat.

  • 4.

    Cook 10 mins then reduce heat to medium and cook until cauliflower is soft.

  • 5.

    Once cauliflower is soft, remove from heat and puree until smooth with a stick blender.

  • 6.

    Stir the cream and herbs through and return to low heat to simmer for 5 mins.

  • 7.

    Season to taste with the salt flakes and ground pepper.

  • 8.

    Serve in bowls, with good crusty sourdough bread, drizzle with truffle oil and crumbled aged parmesan.


To make this a vegetarian meal replace the chicken stock with vegetable stock.
To make this gluten free, omit the bread.
Substitute a low fat cream for a healthier soup.

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