Cauliflower soup with blue cheese, toasted almonds

By Hannah Lewry
4–6
Easy
5 minutes
15 minutes
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Ingredients

Method
  • 1 onion, diced
  • 3 leeks, sliced
  • 2 garlic cloves
  • 2 T olive oil
  • 2 cauliflower heads, chopped
  • Chicken or vegetable stock
  • ½ cup cream
  • Flaked almonds and crumbled blue cheese, to serve

Method

Ingredients

Soften the diced onion, sliced leeks and garlic in olive oil for 5 minutes.

Add the heads of chopped cauliflower and enough chicken or vegetable stock to just cover the cauliflower.

Season and cook until tender, then blend with the cup of cream. Serve warm topped with toasted flaked almonds and crumbled blue cheese.

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Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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Comments

  • default
    Gill van Gass
    18 July 2017

    Hi there,
    Recipe says half a cup of cream but method says 1 cup?
    Also, can this be substituted with something else? Say plain yoghurt or not?

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