1 TBSP extra virgin olive oil
Brothy Cauliflower Puree
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 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.
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