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Cauliflower soup

Serves: 4 people
Prep time:



  • 1 tbs olive oil
  • 1 large brown onion, chopped
  • 2 garlic cloves, crushed
  • 1.3 kg cauliflower, cut into florets
  • 500 g potatoes, peeled, cut into 2cm cubes
  • 1L (4 cups) Campbell’s Real Stock - Chicken
  • ½ cup thickened cream


  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring for 3 minutes or until onion has softened. Add cauliflower and potato. Cook stirring for 5 minutes.
  2. Add Campbell’s Real Stock. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15-20 minutes or until potato is tender. Set aside for 5 minutes, to cool.
  3. Blend, in batches, until smooth. Return to pan over low heat. Add thickened cream. Cook stirring, for 2 minutes or until heated through. Serve.