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Low Waste Cauliflower Soup Recipe

Low Waste Cauliflower Soup Recipe

This low waste, velvety cauliflower soup is rich in flavour and nutritional value. Beautiful with a drizzle of kefir or yoghurt, it makes a wonderful starter for a festive dinner party and is full of vitamin C, a good source of fibre and naturally low in fat.


Serves 6
  • 2 tbsp Avocado or light olive oil
  • 5g thyme
  • 20g parsley
  • 1 grated zest of lemon
  • x1 white onion, peeled and diced
  • 2 diced celery
  • 2 bay leaves
  • 1 tsp caraway seeds
  • Sea salt and black pepper, to season
  • 1 cauliflower, broken into florets and roughly chopped
  • 1 large potato, chopped
  • 1.4 litres vegetable stock
  • 2 tbsp chives


  1. Put the oil in a large saucepan on medium heat.
  2. Add the onion, celery, bay leaves, caraway seeds, salt and pepper to a pan and sauté.
  3. Tie together the thyme, parsley and lemon peel (this will be released into the soup for serving).
  4. Lightly sauté for eight to 10 minutes, stirring often, until the onion is soft but has not browned.
  5. Add the cauliflower, potato and stock and bring to a boil then reduce to a simmer and cook for eight minutes, until the vegetables are cooked but still have some bite.
  6. Remove a third of the cauliflower using a slotted spoon and place to one side.
  7. Continue to simmer all ingredients for another five minutes, then remove the herb bundle and bay leaves (keeping the herb bundle to one side).
  8. In a food processor, or using a hand-held blender, blend the soup until smooth, then return to the pan and add the extra cauliflower pieces that had been put to one side.
  9. Add the grated lemon zest and herbs back in, and serve.
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