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Cauliflower and Egg Soup



2 litre(s)

  • 2 cloves garlic
  • half onion
  • 30 grams Butter
  • 2 tablespoons Vegetable Stock Paste (BCB)
  • 15 grams Corn Flour
  • 750 grams water
  • 450 grams cauliflower (half), (broken into florets)
  • 1 egg
  • 1 tablespoon sour cream, (optional garnish)
  • cracked pepper, (optional garnish)

Recipe's preparation

  1. Place garlic and onion into mixing bowl and chop 5 sec / speed 5.


  2. Add butter and saute 3 mins / 120C / speed 1.


  3. Add vegetable stock paste, corn flour and water.


    Insert simmering basket into mixing bowl and add in cauliflower florets. Cook 15 min / 100C / speed 1.


    After cooking, coliflower florets should be soft when a fork is inserted. If not, cook a bit more.


  4. Slowly and carefully remove simmering basket with aid of spatula and tip cauliflower into mixing bowl. Puree 12 sec / speed 4.



  5. Mix 30 sec / Counter-clockwise operation / speed 2, adding cracked egg through the hole in mixing bowl lid while mixing.


    Serve hot, garnished with black pepper and sour cream.


Accessories you need



This can be served as a starter or as a main with crusty bread.


If you are not going to serve the soup immediately, pour it into a ThermoServer to keep soup hot for up to 2 hours.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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