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Creamy Corn and Cauliflower Soup



4 person(s)

Creamy Corn and Cauliflower Soup

  • 30 grams leek, sliced
  • 20 grams olive oil
  • 260 grams sweet corn kernels, canned, fresh or frozen
  • 240 grams cauliflower florets
  • .5 litres water
  • 1 level tbsp Vegetable stock paste
  • .3 litres Milk
  • 4 slices bread, of choice

Recipe's preparation

  1. 1. Place sliced leek and olive oil into Closed lid, sauté 3 min/ 120°C/ speed 2.
    2. Add corn kernels and cauliflower florets to Closed lid, chop 5 sec/ speed 7.
    3. Add water, vegetable stock and milk to Closed lid, bring to the boil 12 min/ 100°C/ speed 2.
    4. Continue cooking, 8 min/ 90°C/ speed1.
    5. Blend 1 min/ speed 5-9, increasing speed gradually.
    6. Season with salt and pepper and garnish with extra corn kernels (optional).
    7. Serve with a toasted slice bread of choice (optional).

Accessories you need



Recipe can be halved if making two serves only. Left overs freeze well for another meal.

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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