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Cauliflower Soup with Beef Mince

A warm and hearty soup for those cold nights.

This soup has the prefect creamy consistency plus beef mince to make this the perfect hearty meal that will leave you full. It includes great nutrients and taste's even better the next day! By garnishing this soup with partially dried chives gives the dish a pop of extra flavour and freshness, I would definitely not skip out on those chives!

To make this dish vegetarian, simply remove the beef mince. It tastes delicious either way!

Follow along with the video below:

If you enjoyed this recipe, I would love to hear from you!

Cauliflower Soup with Beef Mince

Serves: 4 Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins


1 tbsp extra virgin olive oil

1 small brown onion, thinly sliced

1 leek, thinly sliced

2 small white potatoes, roughly chopped

1 cauliflower head, roughly chopped

1L gluten free vegetable stock (I used Massel)

500ml boiling water

Salt and pepper to taste

500g beef mince

1 tbsp partially dried chives, for garnish


  1. In a large pot, heat the olive oil over a medium heat. Add the onion and leek, cook stirring for 3-5 minutes or until golden.

  2. Add in the potato and cauliflower, stir for 5 minutes or until lightly browned.

  3. Add the vegetable stock, boiling water, salt and pepper. Cover and bring the stock to a boil.

  4. Remove the lid and simmer on a low heat for 20 minutes or until the cauliflower has completely softened.

  5. Turn off the heat and allow it to cool for 5 minutes. Blend on a high speed with a handheld blender until smooth.

  6. Heat a drizzle of olive oil in a small pan over a medium to high heat and cook the beef mince until cooked through, adding a pinch of salt.

  7. When serving, add a portion of the beef mince on top of the soup and garnish with chives.

  8. Serve and enjoy!

Store the soup in an airtight container in the refrigerator for up to 4 days.

Nutrition Information (per serve):

Calories: 423

Fat: 25g

Carbohydrates: 28g

Protein: 30g

Nicole Marie


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