Cauliflower and potato soup with crispy potato slices

You'll see exactly why cauliflower soup is a winter favourite when you dig into this recipe. Creamy and oh so comforting, this vegetarian soup is served with crispy potato slices - perfect for dipping

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 40 gram butter
  • 1 onion, sliced
  • 3 potatoes, peeled, chopped, plus 1 extra, thinly sliced
  • 6 cup stock
  • 1 bay leaf
  • 1 head cauliflower, roughly chopped
  • 1/4 cup cream
  • 2 tablespoon chopped smoked almonds, chopped flat-leaf parsley to serve


  • 1
    In a saucepan, melt half the butter on medium. Sauté onion for 4-5 minutes until tender.
  • 2
    Add potatoes, stock and bay leaf. Bring to the boil and cook for 5 minutes.
  • 3
    Reduce heat to medium. Add cauliflower and simmer, covered, for 3 minutes until tender.
  • 4
    Discard bay leaf. Using a handheld stick blender or food processor, purée soup until smooth. Season to taste.
  • 5
    In a large frying pan, melt the remaining butter on medium. Cook extra sliced potato for 1-2 minutes each side until golden and crisp.
  • 6
    Drizzle soup with cream and top with chopped almonds and parsley. Serve with crispy potato slices.


  • For a variation, slice a few Brussels sprouts and sauté in butter with the potato. - Serve with a loaf of crusty bread.