Thunderbird Cauliflower Soup


This great soup recipe comes to us courtesy of Thunderbird Cafe in Wellington. You'll think you're eating cauliflower with cheese sauce, it's that creamy.

Prep: 10 mins

Cook time: 40 mins

Yield: 4 servings


  • 1T Grapeseed Oil
  • 1 Leek
  • 1 clove garlic, chopped
  • 400g cauliflower, cut into florets
  • 2cups chicken or vege stock
  • 2cups milk
  • 2T fresh chives, snipped


  1. Heat oil in large saucepan, then add the leek and garlic.
  2. Cook over medium heat for 8-10 minutes, until the leek is soft but not browned.
  3. Add the cauliflower to the pan.
  4. Add the stock and milk to just cover the cauliflower, then bring to a boil.
  5. Once boiling, reduce the heat and simmer, covered, for 20 minutes or until the cauliflower has softened.
  6. Working in batches, transfer the cooked soup to a blender or food processor and puree until smooth.
  7. Return the blended batches to a clean sauce pan and reheat gently.
  8. Add chives and serve!