Comfort cauliflower soup

Cook for two days, so you can relax on the second day!

Serves 4


  • 100gr butter
  • 1 onion
  • 1 parsnip
  • 1 big potato
  • 2 medium carrots
  • 2 heads of medium cauliflower
  • 200g buckwheat groats
  • 3 bay leaves
  • 100ml double cream
  • Fresh rocket
  • Almond flakes
  • Salt and pepper


  1. Chop the onion, melt the butter in a pot and fry the onion until soft.
  2. Add 2 litres of boiling water and the bay leaves.
  3. Peel, grate and add the potato, parsnip and carrots.
  4. Chop the cauliflowers and add them to the pot.
  5. Simmer the soup on the low heat until all vegetables are soft.
  6. In the meantime cook the buckwheat groats and toast the almond flakes.
  7. Add salt and pepper, then the cream (just before serving). Blend if you want for a creamy texture.
  8. Serve with 50g buckwheat groats.
  9. Sprinkle with fresh rocket, toasted almond flakes and some buckwheat groats.

Enjoy 🙂

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