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Cauliflower and cheese are a match made in heaven. Serve this soup with crusty sourdough or whole meal bread for a hearty lunch or light supper.

Serves 6-8


  • 2 tablespoons olive oil
  • 10 grams garlic, finely chipped (1-2 cloves)
  • 160 grams onion, finely diced (1 medium-large onion)
  • 1 bunch spring onion, finely chopped + extra for garnish
  • 2 tablespoons thyme leaves, finely chopped
  • 200 grams potato, peeled and diced small (2 medium potatoes)
  • 500 grams cauliflower, florets and stalk cut small (1/2 large cauliflower)
  • 1.5 litre vegetable or chicken stock (2-3 kallo stock cubes)
  • 100 grams Gubbeen cheese, diced small
  • 80 grams Parmesan cheese, finely grated
  • Sea salt and crushed peppercorns to season
  • Vegetarian
  • Low GI
  • Diabetic Friendly
  • Gluten Free
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  1. Heat a large saucepan, add oil then garlic, cook for 30 secs – 1 minute, stirring to prevent the garlic burning. Add in the onion, most of the spring onion and thyme; cook until softened, about 5-10 minutes. Add the potato and cauliflower and cook for 5-10 minutes, then add the stock. Bring to the boil then simmer for about 30 minutes until the cauliflower and potato is soft. Finally add all the cheese and allow to melt into the soup. Season with salt and pepper.
  2. In batches, fill a blender halfway with mixture and puree soup until smooth (take care when blending hot liquids). Return puree to pot and add more stock or water for a thinner consistency, if desired. Bring back to a low simmer.
  3. To serve: ladle into mugs or bowls, top with a spoonful of crème fraiche and a scattering of spring onion.

Maggie's Tips

  • Can be made up to 2 days in advance – cool, cover and leave in the fridge until needed, or freeze for up to 3 months.