Cauliflower soup with Green Tapenade

From Cookipedia

Another vegetarian offering for our Gent night

Cauliflower soup with Green Tapenade
Servings:Serves 6
Calories per serving:229
Ready in:1 hour
Prep. time:25 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:22nd January 2013

Best recipe review

Ahh, Ghent Nights!


Fabulous city, well worth a visit.

Paul R Smith


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Cut the cauliflowers into florets and chop the remaining stalk into 0.5cm dice. Peel and finely chop the onion and garlic.
  2. Melt the butter in a large pan, add the onion, garlic and thyme sprigs and cook over a low heat until softened but not coloured.
  3. Add the cauliflower florets and stock, bring to the boil, reduce the heat and simmer for 15-20 minutes until the florets are tender.
  4. Remove from the heat and leave to cool.
  5. Bring a small pan of salted water to the boil, add the chopped cauliflower stalk and cook for a minute or two until tender. Drain and refresh with cold water. Drain again and set aside.
  6. Coarsely grate the gruyère and chop the parsley.
  7. Pick out the thyme and blend the soup in batches until very smooth.
  8. Season well and pour back into the pan. Reheat with the cream or mile, adding the blanched cauliflower stalk and parsley at the end and check the seasoning.
  9. Ladle the soup into bowls, stir a spoonful of tapenade into each and scatter with a little grated gruyère.

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