Silky cauli soup

What do busy bees turn to who want to give it their best in their social life and kick butt at hosting loved ones? Soup is the answer! ?
At the end of last week, I was awaiting my sister and brother in law in Rotterdam while juggling that famous work-life balance. After spotting a cauli in the fridge this soup came together in a heartbeat. Nothing like a warm soup to feel like you are taken care of. When in need, turn to soup!

10 minutes
preparation time
35 minutes
cooking time
6 bowls
filled with yummy soup


  • 1 small cauliflower (~550 g florets)
  • 1 onion, chopped
  • 3 cloves of garlic, chopped
  • 4 small potatoes
  • 1 cup chickpeas, cooked
  • 1 cup dry white wine
  • 1,8 l veggie stock
  • Thyme, salt & pepper to taste
  • 2 tbsp. olive oil
  • 1 garlic bread for serving (optional)
  • Chili flakes to garnish (optional)


  1.  Heat the olive oil over medium heat, add the chopped onion & garlic and stir until translucent.
  2. Add the potatoes, cauliflower & salt, give it a good stir, put the lid on top, cook for 5 minutes, stirring occasionally.
  3. Remove lid, add the wine and leave to simmer for 5 minutes.
  4. Drain the chickpeas, add to the pot with the stock, black pepper and thyme. Turn the heat up to boil, then reduce to simmer for 20 minutes.
  5. Blend with a stick blender to bring it to its full glory.
  6. Garnish with chili flakes & ground pepper, serve with garlic bread.

P.S. I used dried chickpeas, if you do too then make sure they are pre-cooked. Enjoy! ❤