Cauliflower Soup Recipe by Scanpan

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Recipe by Scanpan


Cauliflower Soup

2kg cauliflower

2 leeks (sliced)

1L vegetable stock

1L cream

The juice of one lemon

Salt and pepper

Olive oil

Cauliflower Puree with Butterfried Cauliflower Florets

1 cauliflower

100ml cream

100ml milk

150g butter



250ml lukewarm water

1 tsp. honey

5g yeast

1 tbsp. olive oil

300g flour




  • 01

    Wash the cauliflower and chop into smaller pieces and sauté in the Scanpan Impact Stew 8.5L Pot in oil together with the leeks until they start to brown. 

  • 02

    Pour in the vegetable stock and cream so that the vegetables are just covered. 

  • 03

    Add the lemon juice and let it simmer on a medium heat for 15-20mins covered with a lid.

  • 04

    Pour in a little extra liquid if too much evaporates. Blend the soup until it's creamed. Season with salt and pepper.


  • 01

    Split the cauliflower into smaller florets.

  • 02

    Cook 1/2 until soft in milk and cream, with a little added salt for approximately 10 minutes. 

  • 03

    Pour away the liquid, but save some if the the puree is too thick. 

  • 04

    Blend the cauliflower and season with butter, salt and pepper.


  • 01

    Fry the other 1/2 of the cauliflower florets in a pan containing 50g of browned butter. Place to one side.


  • 01

    Dissolve the yeast, honey and salt in lukewarm water. 

  • 02

    Then add olive oil, flour and salt. Knead the dough until it's smooth and elastic. 

  • 03

    Heat the oven to 220° for a fan forced oven (240° normal oven heat). Put the dough on a floured table and roll into a square approximately 40 x 60cm. Cut the dough into suitable strips (approximately 2-3cm wide), put the strips onto baking paper and let them rise covered for 15 minutes.

  • 04

    Brush or sprinkle with water and sprinkle sesame seeds over. Bake in the oven for approximately 7 minutes. Cool on a cooling rack.


  • 01

    Serve the soup in a soup bowl with a breadstick on the side, and garnish with cress. 

  • 02

    In a small bowl on the side, serve the cauliflower puree, and then place the small fried cauliflower florets on top.

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