• Mark Tullett

Cauliflower and Blue cheese cream soup

I had this for lunch just a couple of days ago and had quite a few requests for the recipe, so here we go... and don't worry it's really simple.


6 large cauliflower florets

1 medium potato, diced

Veggie Oxo cube


Medium size chunk of blue cheese ( the more you use the stronger the flavour so it's down to your taste).


  1. Boil cauliflower and potato in water with Oxo cube until cooked.

  2. Remove some of the water and put in a blender with the cheese ( or use a hand blender).

  3. Blend until smooth.

  4. Add salt and pepper, al tu gusto, blending until you get the flavour to suit you.

  5. You can also add some of the stock back to make it less thick.

Serve hot.

I served with some chopped green pepper on top.

Enjoy, and don't forget to send us your pics, and any other comments, of how it turned out, either here, or on our FB page.

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