Cauliflower & Goat Cheese Soup

cauliflower & chèvre soup

Recipe adapted from Dan Askham’s “30 Minute Chef”


1 cauliflower

1 medium onion

1 clove of garlic

2tbsp butter

900mL vegetable or chicken stock

4 oz (113g) goat’s cheese (small package of Woolwich Dairy Inc Original Chevrai goat cheese)

125mL of 18% cream

salt and pepper

chopped chives (optional)


* Cut the leaves and stalk off the cauliflower, cut the white florets into small pieces and set aside

* Peel and finely mince the onion and garlic

* Sauté the onion and garlic in a heavy saucepan with butter for 5 minutes until soft

* Add the cauliflower florets and sauté for a further 5 minutes then cover with the stock

* Cover and simmer for 15-20minutes

* Crumble the chèvre into the soup and cook the soup for 2-3 minutes more

* Using an immersion blender, pulse until smooth

* Stir in cream and season to taste

* Optional to garnish with chopped chives

* Serve immediately