Cauliflower and Pea Soup Recipe

Servings: 4


1 Head cauliflower

1 Brown onion

1 White waxy potato

6 Cloves garlic

2 Cups frozen peas

1L Salt reduced vegetable stock

1/3 Cup milk


Salt + Pepper

Toasted bread to serve


Step 1: Mince garlic, dice onion into small pieces, and peel and cut potato into small cubes.

Step 2: In a large pot, pre-heat oil, and when it starts to smoke, add garlic, onion and potatoes and allow to cook for 5 minutes. Then add vegetable stock and bring to the boil and allow to cook for 10 minutes.

Step 3: Meanwhile, cut cauliflower into small florets, and after mixture has boiled for 10 minutes, add cauliflower to pot.

Step 4: Allow mixture to cook for another 10 minutes with the cauliflower before adding the 2 cups of frozen peas. Add salt and pepper and cover with lid and allow to cook for 15 minutes.

Step 5: When cauliflower has softened, remove from heat and allow to cool for 5 minutes. Then with a stick blender, blend the soup until smooth. When smooth, add milk and use stick blender to mix in milk.

Step 6: Ladle soup into 4 bowls, topped off with diced chives, additional pepper, and serve with toast.


This is a surprisingly filling dish, and can easily be dinner on a night where you want to go meat free. You can double the portions and make extra for a second night or for lunch the next day.

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