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Cauliflower and caraway soup

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 2 teaspoons olive oil
  • 1 medium brown onion, finely chopped
  • 2 teaspoons caraway seeds
  • 750g cauliflower, cut into small florets
  • 750ml Massel vegetable liquid stock
  • 1 375ml can light evaporated milk
  • 2 tablespoons finely chopped continental parsley
  • Salt & ground black pepper, to taste
  • Caraway seeds, extra, for garnish (optional)


  • 1
    Heat olive oil in a large saucepan over medium heat. Add the onion and caraway seeds and cook for 3 minutes or until onion softens.
  • 2
    Add the cauliflower and stock, increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, covered, for 15-20 minutes or until the cauliflower is tender. (See microwave tip.) Remove from heat and allow to stand for 5 minutes.
  • 3
    Transfer 1/2 the soup to a blender or bowl of a food processor. Process until smooth. Repeat with remaining soup. Return the pureed soup to the saucepan. Stir in the evaporated milk. Cook over low heat, stirring, for 5 minutes or until just heated through. Do not boil. Stir through the parsley and season with salt and pepper. Sprinkle with the extra caraway seeds, if using. Serve immediately.

Source: taste.com.au


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