Cauliflower Soup

The cauliflowers growing in my garden are ready to be picked at the same time and we just can’t use them fast enough. This is a great recipe for keeping up with the cauliflowers as the soup can be cooked and frozen for use at a later date.

Preparation time

  • Ingredients 6
  • Prep Time 00:30
  • Cook Time 00:40
  • Serves 8


  • 45 g French onion soup mix
  • 3 cup cold water
  • 1/2 cauliflower
  • 1 cup milk
  • 1 cup cheese grated
  • 1 pinch salt and pepper *to taste


  1. Combine the soup mix, water and cauliflower and boil for 30 minutes.
  2. Place in blender or food processor until smooth.
  3. Add 1 cup of milk and one cup of cheese and reheat until the cheese has melted.
  4. Add salt and pepper to taste.


The milk and cheese may be substituted for 2 cups of thickened cream instead.