Cauliflower Soup

I remember when I was a young girl (ok not THAT long ago), the kids in my neighbourhood used to attend a large garden where each kid had a plot for growing vegetables (we are not able to grow any fruits in Iceland). We tended the vegs throughout the summer and when autumn arrived we filled our bags with potatoes, cauliflower, broccoli, carrots, beets and more. We were brimming with pride when we turned this labour of love onto our mums' kitchen tables. It was the only time of year we demanded something made of vegetables! I think it is very important to allow children to attend their own garden patch if possible and teach them the basics, it is a useful skill and they need to know about the source of their food. It is a great learning experience and actually makes them want to eat their veggies!

You will need a food processor or a blender (or a hand blender) to make this soup.

A very light and simple soup, perfect for the autumn harvest

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free
  • Vegan

Cauliflower Soup

Serves 4


  • 600 grams (21 oz) cauliflower, broken into florets
  • 110 grams (3¾ oz) potatoes, chopped coarsely
  • 2 celery stalks, chopped fairly finely
  • 1 large leek, chopped coarsely (the very ends discarded)
  • 1 onion, chopped coarsely
  • 1 tablespoon coconut oil
  • 2 bay leaves
  • 2 yeast free vegetable stock cubes
  • 1½ litres (53 fluid oz) water
  • Black pepper to taste
  • Salt to taste (Himalaya or sea salt)


  1. Break the 600 g cauliflower into small florets using your hands. Set aside.
  2. Peel and chop the 110 grams potatoes coarsely. Set aside.
  3. Chop 2 celery stalks fairly finely.
  4. Wash the leek (there is often dirt between the layers) and chop coarsely. Discard the very ends of the leek.
  5. Chop the onion coarsely.
  6. Heat 1 tablespoon coconut oil in the saucepan.
  7. Add the chopped leak, celery and onion and heat for 10 minutes.
  8. Pour 1½ litres water into the saucepan.
  9. Add 2 bay leaves and 2 vegetables cubes and stir for 1 minute.
  10. Turn the heat up, add chopped potatoes and cauliflower florets into the pan and let simmer for 8-10 minutes or until the vegetables become tender.
  11. Allow the soup to cool for 15 minutes.
  12. Pour the soup, in batches into a food processor or blender and blend each batch for 30 seconds or more (for a smooth texture).


  • Serve with nice bread.
  • The soup is even better the next day once the flavours have really settled. Pour the soup into plastic containers and re-heat the next day.
  • For a thinner soup add more water.
  • You can substitute 200 millilitres water for coconut milk for a richer soup.
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.         
  • You can use regular stock cubes instead of yeast free ones.
  • You can use chicken stock instead of vegetable stock.     
  • The soup can be frozen and reheated later. 
  • For a coarser soup with lumps and bumps reserve some of the cauliflower (before blending), chop fairly finely and add to soup just before serving.