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Soup on Sunday

Neither husband nor I were very hungry and so for lunch I made cauliflower and blue cheese soup.

This is and easy-and-quick soup to make and all the ingredients you require are in the photo above (plus some parsley to sprinkle on the soup before serving, but which isn’t essential.)

This quantity will serve four generous portions (for us, we have two generous portions and then I freeze the remainder of the soup for another meal some other time):


1 medium sized cauliflower (avoid over-large cauliflowers which tend to be rather tough and do not have a pleasant flavour);

1 medium onion and 1 shallot (or 2 medium onions);

1 medium potato;

4 vegetable Oxo cubes (or some Bouillon);

Blue cheese (to taste … I like only a little, you might prefer more);

Olive oil or Rapeseed oil for sauteeing;

A splash of milk (i.e. less than 1/4 pt)


Into a large sauce pan drizzle some oil.  Chop the onions and shallots and the potato and saute for a few minutes, stirring occasionally …

Chop up the cauliflower (minus the leaves) and add to the pan and continue to saute for a few minutes, again stirring occasionally …

Now add sufficient boiling water to cover these ingredients and then crumble into the mixture the four vegetable Oxo cubes (or sprinkle in the Bouillon) …

Bring to the boil and then turn down the heat, add a lid, and simmer gently for 20 minutes.

Now add that splash of milk and some blue cheese (I use St Agur but any good quality blue cheese would be suitable, especially Stilton) – use sparingly at first, and taste to see if more is required.  Blue cheese, if you’ve not used it in soup, is stronger than other varieties of cheese.

Now blend with a stick blender and serve …

As ‘white’ soups look so anaemic, regardless of how much flavour they have, I always like to sprinkle some parsley on top as a contrast, and I like to serve ‘white’ soup in a coloured bowl, too.   I made some croutons to serve with it, just sauteeing some granary bread in a little butter/oil and sprinkling in some dried oregano, salt and pepper …

This made a very pleasant, light lunch for us today.

Until next time.

About Margaret Powling

Margaret Powling
Margaret’s main interests are her husband and family, her friends, her home, her garden, writing, literature, architecture, décor, social history, photography, historic houses and gardens, and towns, villages and the countryside. She writes about the things she enjoys: flowers, scent, fine soap, monthly style magazines, and other such small indulgences, such as afternoon tea or simply enjoying her summerhouse with a book. She invites you to enjoy this virtual visit to South Devon, England.

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  1. …. A very delicious, light lunch……. soup season has arrive Down Under so this will be one of them in my household xxx

    • Margaret Powling
      Margaret Powling

      That’s great news, Ratnamurti, and this soup can be made with broccoli instead of cauliflower, too. Hope you enjoy it.

  2. Your soup and croutons look very pretty in your blue and white crockery.

    I made a large pot of soup last week using cauliflower, zucchini (you call them courgettes), red capsicum, carrot, broccoli, potato, garlic and chicken stock. After blending it with my stick mix gadget I added cooked red lentils. I enjoy it with a large dollop of sour cream. I think there are about six containers (two portions apiece) in our freezer. Just the thing for enjoying with a light lunch or dinner.

    • Margaret Powling
      Margaret Powling

      Your soup sounded good, too, Lara, a real mixture of great veg. Yes, we call zucchini “courgettes” here, perhaps the only country that does – I know they are zucchini in America and Canada. I wonder why there is such a difference in the word, they are not in any way similar? But the lentils and the dollop of cream will have made the soup even more tasty!

  3. Eloise (thisissixty.blog)

    I shall add this to my growing collection of ‘Margaret’s recipes’!

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