Brothy Cauliflower Puree

Brothy Cauliflower Puree

Age suitable:
6 months+
Servings:
2 adults and 2-3 children

Dairy free, Egg free, Gluten Free, Nut free, Soy free, Vegan, Vegetarian

5 stars

About the recipe

We may be calling this a puree, but really it's a simple soup that the whole family will enjoy! It takes less than 20 minutes to prepare, contains 6 vegetables and uses collagen-rich bone broth as a base. You can add any herbs or spices for additional flavour, and we love to enrich ours with egg yolk to increase the nutrient-density even more.

Brothy Cauliflower Purée is a comforting, family-friendly take on a classic veggie soup. Silky, gentle, and loaded with six vegetables, it’s made on collagen-rich bone broth for extra nourishment and flavour. This version is quick to prepare (under 20 minutes) and easily adapted to your family’s tastes. Add herbs or spices you love, enrich with an egg yolk for extra creaminess, or keep it simple for little tummies.

Age Recommendation:

Suitable from 6 months+, once individual ingredients are introduced and texture is appropriate for your baby’s stage.

Serving Suggestions:

Serve warm with a drizzle of extra virgin olive oil and chopped parsley
Stir through an egg yolk or flaked salmon for added protein and richness
Pair with buttered sourdough for older children and adults
For babies, offer as a smooth purée or mix with soft grains like rice or quinoa

Storage:

Store in an airtight container in the fridge for up to 3 days
Freeze in individual portions for up to 3 months

Ingredient Swaps:


• Swap leek for brown onion or spring onion.
• Substitute cauliflower with broccoli or zucchini.
• Use sweet potato or parsnip in place of potato.
• Replace chicken bone broth with vegetable stock for a vegetarian option.
• Try thyme or oregano instead of rosemary.

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Ingredients

1 TBSP extra virgin olive oil

1 leek (sliced)
1 garlic clove (sliced)
1 celery stick (diced)
1 carrot (diced)
1 large cauliflower (chopped)
2 potatoes (washed and diced)
1 litre chicken bone broth or stock
1 sprig rosemary
1 pinch white pepper
1 handful fresh flat leaf parsley (finely chopped)

1 egg yolk (optional)

Method

Heat a saucepan over medium-high heat. Add the olive oil and sauté the leek, garlic, carrot, celery, cauliflower and potato with a pinch of salt (or omit salt if you prefer) until they begin to brown and get some colour. This is a time-saving hack to avoid roasting the cauliflower beforehand, which gives the soup extra flavour.
  1. Add the chicken bone broth and sprig of rosemary, reduce the heat a little and simmer with a lid on until the vegetables are tender when you prick them with a fork, about 15 minutes.
  2. Remove the rosemary stalk. Use a stick blender or food processor to puree the soup until smooth. Add a little extra broth, stock or water if you need to thin it out. Season with a pinch of white pepper and serve with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley.
  3. Optional: Add an egg yolk (allergen) to the puree as you warm it through on the stove (note we are still cooking the egg yolk with the heat from the puree). This enriches the soup and increases the nutrient density. You could also top it with chopped hard-boiled egg for more texture, or mix it up by stirring through some mashed fish such as wild salmon (allergen) and fresh dill.
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