Creamy cauliflower soup recipe

Cauliflower, the humble vegetable that many of us have seen served on our plates at home or in a Chinese meal trying to bulk it up in lieu of meat. Any preconceived ideas you have on this vegetable I ask you to not be so judgemental because this creamy cauliflower soup recipe will change your mind.

Not only is Cauliflower budget friendly it actually has an impressive nutritional profile. It contains high levels of vitamin A and C, calcium, it is low in fat and carbohydrates and contains high levels of dietary fibre making it a great substitute for rice or potatoes. I personally don’t mind cauliflower and when blitzed into this easy creamy cauliflower soup I hope you become a fan too!

This recipe for tasty cauliflower soup is so easy to put together. You simply boil the cauliflower in some chicken stock (or vegetable if you wish to keep it purely vegetarian) along with one sliced leek. Once the cauliflower is soft, allow the soup to cool before blitzing it in the blender. From here you will be left with a light fluffy and already creamy tasting soup. For a bit of indulgence we do add a small amount of cream, however if you want to keep the soup healthier you can leave the cream out. Once you have blended your soup return it to the stove to heat through.

To serve I like to top my soup with some crispy bacon bits to for added texture and saltiness to compliment the creaminess! However, it tastes pretty good just on its own.

This is definitely one of my new favourite soup recipes, but if you are looking for others, then you should check out our Roasted Pumpkin and Sweet Potato Soup Recipe or our Healthy Vegetarian Zucchini Soup Recipe.  If you are looking for something to serve with your soup our Savoury Muffin Recipe pairs perfectly also.

Cauliflower Soup IngredientsCreamy Cauliflower SoupCauliflower Soup RecipeCreamy Cauliflower Soup RecipeCauliflower Soup Recipe

Creamy cauliflower soup recipe instructions

Cauliflower Soup
Prep time
Cook time
Total time
Simple Cauliflower Soup made with just 4 key ingredients.
Recipe type: Soup
Cuisine: Australian
Serves: 6
  • 1 Cauliflower, cut into florets
  • 3L Chicken Stock
  • 1 Leek, sliced and washed
  • 100ml thickened cream
  1. Add the cauliflower, leek and stock to a large pot.
  2. On a medium heat, bring the soup to a boil. Reduce heat to medium-low and simmer, partially covered, for 15 minutes or until the cauliflower is soft. Set aside for 5 minutes to cool slightly.
  3. In batches blend the soup until smooth and return to a clean pot. Repeat with remaining mixture. Add the cream.
  4. Place over low heat and cook for 1-2 minutes or until heated through.
  5. Serve with crispy bacon bits or a simple slice of bread!


Easy stuffed mushrooms recipe

As a child I never cared much for mushrooms. However over the years I have grown to enjoy their robust flavour and meaty texture and this easy stuffed mushrooms recipe is one I thoroughly enjoy.

Stuffed mushrooms are extremely easy to make and you can almost combine any ingredients you want. To make our recipe Brooke uses fresh breadcrumbs as the base, then adds diced onion, capsicum, pecorino cheese, bacon and an egg. Through adding an egg not only helps bring the ingredients together it gives the stuffing a light fluffy texture. As mushrooms are a great option for vegetarians these can easily be made without bacon. You could even play around with the flavour combinations using sundried tomatoes, spinach or cream cheese.

To make this recipe, firstly you need to clean your mushrooms well ensuring there is no soil or dirt. After removing the stalks so you have room for your filling. Place the mushrooms on a baking tray while you combine your stuffing. Simply mix the ingredients together in a bowl then fill the mushrooms until they are well packed. Sprinkle with a bit of extra cheese then bake in a moderate oven for 10 to 15 minutes.

We had these for brunch, however they are great as a light starter, lunch or even as a side to a main meal that’s the beauty of this easy stuffed mushrooms recipe.

This is definitely one of my new favourite mushroom recipes, but if you are looking for other appetiser recipes, then you should check out our easy savoury muffin recipe or vegetarian rice paper rolls.

Easy stuffed mushrooms recipe IngredientsStuffed MushroomsStuffed Mushroom CupsStuffed Mushrooms RecipeStuffed Mushrooms RecipeStuffed Mushroom CupsStuffed Mushroom Cups RecipeStuffed Mushrooms Recipe

Stuffed Mushrooms
Prep time
Cook time
Total time
Stuffed Mushrooms with fresh breadcrumbs, diced onion, capsicum, pecorino cheese, bacon and an egg.
Recipe type: Sides
Cuisine: Australian
Serves: 6
  • 6 field mushrooms
  • 1 cup fresh breadcrumbs
  • ¼ bacon, diced
  • ¼ capsicum, diced
  • ½ onion, diced
  • ½ cup pecorino cheese, grated. Plus extra tablespoon
  • 1 egg, lightly beaten
  • salt and pepper to season
  1. Preheat oven to 180 °C
  2. Wash the mushrooms, drying thoroughly and remove stalks.
  3. Combine the breadcrumbs, onion, bacon, cheese and capsicum. Add the beaten egg and mix until well combined.
  4. Fill the mushrooms until well packed. Sprinkle with extra cheese.
  5. Bake in oven for 10 to 15 minutes. Serve warm.


Oysters Kilpatrick

Now I am sure even the thought of an oyster has already turned some of you away, and even for food lover Brooke it pushes the limits. While you real oyster lovers out there would disapprove of cooking or merely dressing an oyster but, for those of you who would prefer to disguise the look of the oyster, oysters kilpatrick is your answer. This oysters kilpatrick recipe is so simple you will wonder why you never tried making them sooner.

These retro Australian classics are one of my favourite ways to eat oysters, as they contain one of the world’s best ingredients BACON! Yes, it might seem like an odd combination. But I guarantee if you go to a bar or a restaurant in Australia and if they have oysters on the menu, they will have oysters kilpatrick (or Killers) on it too.

Oysters Kilpatrick are so easy to make and take very little time to prepare. For this recipe we used a more traditional method combining Worcestershire sauce, tomato sauce, bacon and wait for it the most odd ingredient cheese! Now some other recipes don’t include cheese, and to be honest I am not sure I will include it next time. However, through including it in the sauce I do find it adds a slight creamy texture to the sauce.

The key to this oysters kilpatrick recipe though is trying to balance the sauce. Even though you’re adding it to the oyster you still want to showcase the natural sweet and saltiness of the oyster. In addition depending on where you buy your oysters from they will vary in size. The trick to remember is to adjust the time accordingly depending how big they are. You only want to warm the oyster, not cook it so it starts to shrink or turns to rubber.

To finish off I like to add a couple of drops of Tabasco to each oyster to give them an extra bit of kick.

If you like seafood then be sure to try our salt and pepper squid recipe.

Oysters Kilpatrick IngredientsAustralian Oysters KilpatrickPreparing Oysters KilpatrickOysters Kilpatrick

Oysters kilpatrick – Recipe Instructions

5.0 from 3 reviews
Oysters Kilpatrick
Prep time
Cook time
Total time
Recipe type: Seafood
Cuisine: Australian
Serves: 4
  • 40ml BBQ sauce
  • 40ml Tomato sauce (Ketchup)
  • 40ml Worcestershire sauce
  • 20ml Kecap manis
  • 1 tps Tobasco sauce
  • 1½ tps garlic, crushed
  • ¼ tps salt
  • ¼ tps fresh black cracked pepper
  • 1 cup cheddar cheese finely grated
  • 1 cup bacon, finely diced
  • 2 dozen oysters in their shells
  • rock salt to serve
  1. Preheat the ove to 180 degrees Celsius.
  2. Mix all the ingredients, except for the oysters in a bowl.
  3. Place the oysters on a wire rack and top each oyster with 1 heaped teaspoon of the mixture.
  4. Cook for approximately 15 minutes.
  5. To serve, line a dish with rock salt and place the oysters on top.
  6. Serve with a check of lemon and tabasco sauce for those who like it hot!