Cauliflower and blue cheese soup

Cauliflower and Blue Cheese Soup

This is a hearty vegetable soup and is very simple to make.  The blue cheese adds to the rich flavour, and looks amazing when served with chunks on top, melting into the goodness of the veges.  As with all my recipes I like to give options, so if you dont have any blue cheese handy, or are not partial to it, then leave it out.  The vegetables alone make a delicious healthy soup

Cauliflower lacks the green chlorophyll found in other vegetables of its class like broccoli, cabbage and kale, because the florets are protected from the sun by its green leaves during its growth.  It does however provide many of the same nutrients of those vegetables.  It helps strengthen the immune system and protects against the development of cancer forming cells.
3.0 from 1 reviews
Cauliflower and Blue Cheese Soup
Recipe type: Soup
Prep time:
Cook time:
Total time:
  • 2 Tbls olive oil
  • 4 spring onions
  • 2 sticks celery
  • 1 clove garlic
  • 1 small cauliflower
  • 2 small leeks
  • 1 potato
  • 1 litre chicken stock
  • 1 cup pouring cream
  • 160g blue cheese
  1. Heat the oil and fry chopped spring onion, celery, garlic, cauliflower, leeks and potato for 2 minutes.
  2. Add stock, and salt and pepper and cook for 20 minutes, or until the vegetables are tender and soft.
  3. Add half of the cheese and using a hand held beater blend until smooth.
  4. Stir through the cream just before serving and top with chunks of cheese and a few sprigs of sage or herb of your choice.
  5. Serve with crusty bread.
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  • Reply JoniW November 27, 2012 at 12:33 AM

    How large of a potato? Would a tiny potato do?

  • Reply Shades of Cinnamon November 27, 2012 at 6:33 AM

    Yes you can use small potatoes, but then you would need a few. The potatoes make it thicker. So the more potatoes you use, the thicker it will be.

  • Reply grace July 11, 2013 at 10:53 PM

    i added white pepper, garlic powder, and thyme to this to give it more flavor. interesting idea though.

    • Reply Ev July 12, 2013 at 1:44 AM

      That sounds delicious too, thanks for sharing

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