Cauliflower soup with gruyère

Cauliflower soup with gruyère

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About this recipe: Satisfy your daily vitamin C requirement with a single serving of this soup.

Lynn Lewis

Serves: 4 

  • 1 tablespoon (15ml) vegetable oil
  • 1 small leek, white part only, rinsed and coarsely chopped
  • 1 medium onion, finely chopped
  • 3⅓ cups (835 ml) salt-reduced chicken stock
  • ½ large head of cauliflower, coarsely chopped (about 400 g)
  • ½ teaspoon dried thyme
  • ½ teaspoon ground cumin
  • ¼ teaspoon white pepper
  • ⅔ cup (75 g) coarsely grated gruyère cheese

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Heat oil in a large saucepan over medium-high heat. Add leek and onion. Sauté until softened, about 5 minutes. Add the stock, cauliflower, thyme and cumin. Simmer, uncovered, until cauliflower is tender, about 30 minutes.
  2. Add pepper. Ladle soup into individual bowls and sprinkle cheese over each serving.

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