Cauliflower Soup


The sprogs are very good about eating vegetables – better than most. However, they aren’t necessarily big fans of all vegetables, and some vegetables are harder to feed them than others. Cauliflower is one that I have to think about to make it appetising for them.  Like most soup this one benefits from enough cooking time to allow the flavours to develop.  I always serve this one with crusty toasted sour dough bread.


  • 1 T butter
  • 3 bacon rashers, finely chopped
  • 1 cl garlic, crushed
  • 1 onion, finely diced
  • 2 stalks celery, finely chopped
  • 1 lg potato, finely chopped
  • 1 whole cauliflower, chopped
  • 1/2 t dried basil
  • 500 ml stock
  • 500 ml water
  • 150 ml cream
  • 4 T finely chopped parsley
  • salt and pepper to taste

* For vegetarian option, omit bacon and replace with 1 t carraway seeds, and use 1 litre of stock and omit water.

Saute bacon (or carraway seeds), onion and celery until bacon is cooked, and onion and celery are becoming translucent. Add cauliflower, potato, basil, water and stock.

Simmer over medium heat until all vegetables are completely cooked. Allow to cool enough to be blended.  Blend in batches.  Pour some of the cream into the blender with each batch.

Return to pot and heat on low. Add 3 T of parsley 2 minutes before serving.

Serve with remaining parsley as garnish and some good quality bread toasted or oven heated.

About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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