Serves: 4


  • 1 tablespoon olive or vegetable oil
  • 1 brown onion diced
  • 2 crushed garlic cloves
  • 1 head of cauliflower, cut into small pieces
  • 500g potato, peeled and chopped
  • 1 litre vegetable stock
  • ½ cup pure cream
  • 2 teaspoons of fresh thyme.


  1. Heat oil in the Billyboil inner pot over medium-high heat. Add onion and garlic, and cook until softened.
  2. Add cauliflower and potato. Cook, stirring, for 5 minutes.
  3. Add stock and cover with lid. Bring to the boil over high heat.  Once boiling, reduce heat to medium and simmer for 2 minutes.
  4. Stir in thyme and season with salt and pepper.
  5. Turn off the stove burner. Transfer the inner pot into the insulated outer pot and close the lid.
  6. Leave to cook for 20 minutes. Afterwards, remove the inner pot from the outer pot.
  7. Use a stick blender, or blend in batches with a regular blender, until smooth.
  8. Return the inner pot to a low heat. Stir in cream.
  9. Cook until heated through to preferred temperature. Serve.


Cauliflower Soup
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