I LOVE cauliflower and while is so reasonably priced this is a great time to use it in a variety of recipes.  This is a very satisfying soup and, served with good bread, an easy light meal.

Serves 4-5


Approx. 50 gr butter
2 kilo cauliflower, trimmed and chopped
500 potatoes, peeled and quartered
6 cups vegetable stock
1 cup light milk
1 cup grated cheddar cheese1/2 cup grated parmesan cheese
Little salt (optional)
freshly ground pepper
Finely chopped Italian parsley


Melt the butter in a large saucepan over moderate heat.  Add cauliflower and potatoes and cook until lightly coloured, stirring often, for 3-4 minutes.

Add the stock  and bring to the boil.  Cook for 15-20 minutes until vegetables are tender, stirring occasionally.

Remove from heat and allow to cool 10-15 minutes.

Use a hand-held blender or place into a food processor and blend until vegetables are smooth. Stir in the milk and cheeses until well combined and cheese has melted.  Reheat for just a minute or two over low heat, Add salt and pepper to taste.

Serve in heated bowls and top with chopped parsley.

NOTE:  Light chicken stock may be substituted for vegetable stock, but then you may not have to add salt and pepper.

Serve with crusty bread and a Yarra Valley wine of your choice.


Ann Creber

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