Cauliflower soup with blue cheese

JanaBy Jana    

October 25, 2014

Cauliflower soup with blue cheese 0 5 0

Cauliflowers make wonderful Vegetanle Soup and this recipe takes advantage of the affinity cauliflower has with blue cheese.

  • Prep: 10 mins
  • Cook: 30 mins
  • 10 mins

    30 mins

    40 mins

  • Yields: 6 Servings


1Saute the garlic and leek in butter until translucent.


3Pour in vegetable broth; add cauliflower florets.


5Bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is tender.


7Put 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside.


9Using an immersion blender, puree the soup in the pot until creamy.


11Whisk the slurry into the pot and heat; fold in blue cheese and parsley.


13Simmer for an additional 5 - 10 minutes.



1 leek, cleaned and finely chopped

2 garlic cloves, minced

1 tablespoon butter

1 quart vegetable broth

1 large head cauliflower, divided into florets

2 tablespoons cornstarch or 2 tablespoons potato starch

1/2 cup danish blue cheese, crumbled

2 tablespoons parsley, chopped

4 slices bacon, thick-cut, fried and crumbled


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