Cream of cauliflower soup with Camembert

This French-style soup is made extra special with the addition of a little Camembert cheese. For a delicious crunch, roast a few hazelnuts and crush them over the soup before serving.

  • 35 min
Cream of cauliflower soup with Camembert


  • 800 g cauliflower
  • 500 ml milk
  • salt
  • white pepper
  • 100-150 ml low-fat cream
  • 225 g Camembert cheese, diced
  • 1-2 tbsp olive oil
  • 1 tbsp Vegeta All-Purpose Seasoning


  1. Cut the cauliflower into florets and add to a large saucepan with the milk, 500 ml of water, and Vegeta. For extra kick, add a spoonful of mustard too. Cook on a low heat for about 20 minutes, or until the cauliflower has softened. Season with salt and pepper and continue to cook for a little longer.
  2. Allow to cool slightly before creaming the soup with a blender.
  3. Return the saucepan to the hob, stir in the cream and cook the soup for a couple of minutes. Drizzle a little olive oil over the soup and add torn or diced Camembert cheese.
  4. Serve garnished with cauliflower florets and freshly roasted and crushed hazelnuts.

Serving: Serve garnished with cauliflower flowerettes and freshly crushed or ground hazelnuts.

Chef's tip: Try adding 2-3 tablespoons of lemon juice to the soup just before serving. Store the cauliflower wrapped in a paper or nylon bag in the fridge and use within 3-5 days. Keep the stem down to avoid moisture.