Vegetable Soups are easy to make and warm us on cold days. My mother used to make Creamy Potato Soup for my sisters and me. I simply added Cauliflower to that soup. The texture is lighter than her Potato Soup and I like this soup with freshly cracked Black Pepper. Again, I don’t use Oil.


4 Servings


Cauliflower 1 head
Onion 1
Potatoes 2
‘Massel’ Chicken OR/AND Vegetables Stock Cube(s) *for 1 cup (250ml) water, use 1/2 cube
Bay Leaf 1
Milk 1/2 cup
Freshly Cracked Pepper

  1. Cut Cauliflower head into florets. Cut Onions and Potatoes into chunky pieces. Never cut vegetables into small pieces.
  2. Place all vegetables in a large sauce pan or pot, add Water enough to cover the vegetables and add Stock Cube(s). For 1 cup (250ml) water, use 1/2 cube. *If you add about 750ml water, you add 1 & 1/2 cubes.
  3. Add the Bay Leaf and bring to the boil, then reduce heat to low, cover and cook for 30 minutes or until the vegetables are tender. Cool slightly.
  4. Remove the Bay Leaf. Using a stick blender, make it smooth. Add Milk and mix well, then season with Salt as required.
  5. Sprinkle with Freshly Cracked Pepper and enjoy with nice crusty bread.