Cauliflower soup with leek and thyme

Cauliflower soup with leek and thymeCauliflower tastes so good, and cauliflower soup is even nicer. Cauliflower is in season late summer and autumn. A little crème fraîche rounds the soup off making it creamy.
This soup is quick every day food. If there is something left over it will keep in the fridge for a couple of days.
Cooking time 25 minutes for 4 portions

Nutritional value 1 portion: 313 kcal
11 g (12 E%)
27 g (67 E%)*
19 g (21 E%)
*The percentage of fat is high. Guidelines are: carbohydrates 45-60 E%, fat 25-40 E% and protein 10-20%. To reduce fat, use a light crème fraîche. Nutritional value using a crème fraîche with 15 % fat: 233 kcal.
12 g (20 E%)
17 g (66 E%)
8 g (14 E%)


  • 1 leek
  • 2 tbsp cooking oil
  • 3 cloves garlic
  • 1 cauliflower head (900 g / 2 lb whole or 600 g / 1 1/2 lb cleaned)
  • 2 vegetable stock cubes
  • 200 ml / 3/4 cup crème fraîche
  • 1 tsp lemon juice (or the juice from half a lemon)
  • 0.5 tsp dried thyme
  • Salt and pepper

Cooking instructionsHow to

  1. Clean, cut and fry 1 leek in 2 tbsp cooking oil in a pot – save some leek for garnishing. Press 3 cloves garlic and add to the pot.
  2. Clean and cut 1 cauliflower head into smaller pieces. Add cauliflower, 800 ml / 3 1/3 cup water, 2 vegetable stock cubes and 0.5 tsp thyme to the pot. Boil for 5 minutes until the cauliflower is soft.
  3. Mix the soup smooth with a hand held mixer and stir in 200 ml / 3/4 cup crème fraîche and 1 tsp lemon juice. Salt and pepper to taste.
  4. Garnish with some cut leek.
  5. Take a moment to be mindful – to become aware of how the food tastes. Chew slowly and carefully. Note the flavour. What is the strongest taste? Is it sweet? Salt? Acidic? Bitter? Does it feel warm? Cold? Rough? Be aware of the flavours while you eat. Not just the first and last bite.

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