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Cauliflower soup with a grilled cheese sandwich


  • Heat a knob of butter and a little oil in a heavy-bottomed pot and gently sauté the onion until it just starts to colour, stirring now and again.
  • Add the potatoes and cauliflower with 1 litre stock, the milk, a decent amount of seasonings, the nutmeg and bay leaves. Mix well and bring to the boil. Then turn the heat down and rapidly simmer for about 20 mins until the vegies are very tender, adding more stock if needed.
  • When ready, preheat the overhead grill to the highest degree.
  • Remove the bay leaves and blend the soup in batches. Then return to the pot with the cream. Stir and briefly cook to reheat. Taste for seasoning.
  • Lightly butter the outside of each slice of bread. Turn over the bread and mound with a generous amount of grated cheese. Place another piece of bread on top, buttered side up, press down and grill (or cook in a sandwich grill). Cut in half.
  • Serve the soup with half a cheese sandwich on the side.


  • butter
  • olive oil
  • 1 large onion, roughly chopped
  • 2 large potatoes, cubed
  • about 750 gm cauliflower florets
  • 1-1½ litres vegetable (or chicken) stock
  • 200 ml milk
  • sea salt & freshly ground pepper
  • ½ tspn grated nutmeg
  • 2 bay leaves
  • 75 ml cream
  • 4 slices sourdough or country-style bread
  • grated gruyere or good tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm