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Cauliflower Soup


  • 2-3 L of home made chicken stock
  • 2 leeks
  • 2 rashes of bacon (Nitrate free) – finely diced or 200g diced chicken thigh
  • 1 whole cauliflower
  • 2 zucchini grated
  • 5 cloves of garlic
  • Handful of chopped parsley, chives and salt and pepper to taste


  1. Saute leeks in 1 tbs of extra virgin olive oil for 5 mins then add minced garlic and continue to saute for another 5 mins until soft and slightly caramelised
  2. Add diced bacon of chicken, cook for a further 5-8 mins on medium heat until cooked through
  3. Add grated zucchini for flavour saute for a further 1 minute
  4. Add 2-3 Litres of homemade chicken stock (depending on your personal preference).  Less stock gives you a thicker soup.
  5. Bring to a boil and then reduce and simmer on low for about 1 hour on until cauliflower is soft, once soft
  6. Blend to your liking and reheat before serving.  Garnish with parsley, chives and salt and pepper and cream if you wish!