Cauliflower Soup with Basil Pressed Olive Oil

Cauliflower soup with basil pressed olive oil.


1 large onion
3 stalks of celery
2 carrots
1 large leek
5 large potatoes
1 large cauliflower
2 cubes of chicken stock
150ml cream
1 cup grated gruyere cheese
Salt and pepper to taste
Thyme leaves to garnish
Vasse Virgin basil pressed olive oil to drizzle



  1. Chop onions, celery, carrots, leek and potatoes roughly.
  2. Drizzle 3 tablespoons of extra virgin olive oil in the pot.
  3. Saute onions until they have a golden colour.
  4. Add in chopped vegetables and fry off for a minute or two.
  5. Chop cauliflower roughly and add to pot.
  6. Add in chicken stock cubes and cover vegetables with water,
  7. Boil until vegetables are very soft and falling apart when stuck with a fork.
  8. Blend with a stick mixer.
  9. Add in cream and cheese stir well .
  10. Salt and pepper to season.
  11. Drizzle with Vasse Virgin basil pressed extra virgin olive oil and sprinkle with thyme leaves.