Cauliflower Soup with Sage and Thyme Croutons

Cauliflower Soup with Sage and Thyme Croutons

Cauliflower soup


35 Minutes



For 6 people

  • 0.5 cup(s) pouring cream
  • 1 Large leek (rinsed and thickly sliced into rings)
  • 2 tablespoon(s) Olive Oil
  • 1 Bouquet garni
  • 2 Knobs of Butter
  • 1 liter(s) water
  • 2 large Sebago potatoes, peeled and cubed
  • 1 Punnet Flowerdale Farm Sage and Thyme Croutons
  • 1 liter(s) of good quality vegetable or chicken stock
  • 1 cauliflower head, rinsed, stem removed and cut into florets
  • 1 pinch(es) Salt and Pepper
  • 2 Cloves garlic (crushed)

Adjust Quantity


  1. Heat half the butter and oil in a large saucepan over a medium to high heat. Add leek and garlic. Cook, stirring for a few minutes until the leek is soft but not brown. Add cauliflower and potato. Cook, stirring for a further 5 minutes.
  2. Add stock, water and bouquet garni to the saucepan. Cover and bring to boil. Reduce heat to medium-low and simmer for 20 minutes or until vegetables are soft. Remove bouquet garni and blend soup with a hand-held bar mixer until smooth and creamy. Stir in cream and season to liking with salt and pepper.
  3. In a clean pan, heat remaining oil and butter until sizzling, being careful not to burn the butter. Fry sage leaves in batches for 10 seconds until crispy and drain on paper towel.
  4. Serve soup in bowls topped with crispy sage leaves and Flowerdale Farm Sage and Thyme Croutons.