Cauliflower, potato and zucchini soup

Get your five-a-day.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print
Get your five-a-day with this tasty 3 veg soup. Cauliflower, potato and zucchini come together for a creamy, smooth vegetarian soup.
Loking for more vegetable soup recipes?


Cauliflower, potato and zucchini soup
  • 1 tablespoon oil
  • 1 onion, chopped
  • 750 gram cauliflower florets
  • 4 potatoes, peeled, diced
  • 2 zucchini, sliced
  • 6 cup chicken stock
  • 1 cup baby spinach leaves
  • 1/2 cup cream, plus extra, to serve
  • 4 slices prosciutto, cooked until crisp, torn
  • crusty bread, to serve


Cauliflower, potato and zucchini soup
  • 1
    Heat the oil in a large saucepan on medium. Saute the onion for 2-3 minutes, until tender.
  • 2
    Add cauliflower, potatoes and zucchini. Cook for 2 minutes, stirring. Add stock. Bring to the boil. Reduce heat and simmer for 20-25 minutes or until vegetables are tender. Stir in spinach leaves.
  • 3
    Using a hand blender or a food processor, process soup until smooth. Blend in cream. Reheat gently and season to taste. Serve soup topped with extra cream, prosciutto and crusty bread.


Prepare crispy prosciutto by cooking in a dry frying pan for 2-3 minutes, until crisp. Or arrange on an oven tray and bake in a moderate oven, 180°C for 5-10 minutes.

More From Women's Weekly Food