Cauliflower Corn Soup

4 Plates
30 min

Today I’m sharing a delicious soup idea which is creamy, healthy and full of taste.

My kids loved it because they absolutely adore sweetcorn so anything with corn inside gets their thumbs up and they hardly noticed the cauliflower in it, of which are not always huge fans. In fact this cauliflower corn soup is a fantastic disguise soup, if like me you try to add extra veggies into your meals.

It’s perfect for busy weekdays and it’s ready in very short time too and you will be sure that the whole family will love it.

It’s great for chilli days and it’s great accompanied with crispy sage leaves and bread croutons too!


Recipe details
  • 4  Plates
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients
Ingredients for 4 bowls
  • 3 small potatoes
  • 1/2 onion
  • 1/2 stock cube
  • 1 bag frozen cauliflower rice or alternatively 1/2 cauliflower head shredded
  • 150gr + 50gr frozen sweetcorn
  • Optional fried sage leaves
  • Salt
  • Extra virgin olive oil
  • Chilli flakes
Instructions

Chop the potatoes, onion & cauliflower & pan fry them with extra virgin olive oil until golden. Add the sweetcorn, salt, water & stock. Cook for about 15 minutes or until the potatoes are soft. Transfer in a blender and make it into a cream. I’ve used my thermomix to cook the veggies & blend the soup.
Optional but highly recommend add chilli flakes, more sweetcorn & some pan fried sage leaves on top. Sooo good!
Francesca
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