Chard and cauliflower soup
For this winter soup, chard, cauliflower and a potato as a binding agent, all cooked in milk for a creamy result.
2,086 5/5 (1 reviews)
40 min.
Easy
2.65 €
6 people
9 IngredientsLast modified on: February 18th 2026
300 g cauliflower
500 g Leaf beet (swiss chard)
½ 
1 
1 
5 tablespoons 
1 litre 
Times for this recipe
Preparation: 30 min.
Cooking: 15 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 3 - ⌛ 5 min.
Prepare and slice ½ onion.
Peel, wash and slice 1 potatoes.
Crush 1 garlic clove with the blade of a knife.
Peel, wash and slice 1 potatoes.
Crush 1 garlic clove with the blade of a knife.
Stage 4 - ⌛ 1 min.
In a large saucepan over medium heat, pour in 5 tablespoons olive oil and when hot, add onion, garlic, salt and pepper.
Cook for 1 minute, without browning.
Cook for 1 minute, without browning.
Stage 5 - ⌛ 1 min.
Add the chard...
Stage 6 - ⌛ 1 min.
...and stir for 1 minute to mix well.
Stage 7 - ⌛ 1 min.
Add the cauliflower.
Stage 8 - ⌛ 1 min.
Then pour in 1 litre milk and salt.
Stage 9 - ⌛ 10 min.
Leave to cook until the cabbage flower and potato are tender, a sign that all the vegetables are cooked.
Stage 10 - ⌛ 3 min.
Remove and discard the garlic clove, blend, then check the seasoning- it's ready.
Remarks
As always with soups, the proportions are very approximate, so feel free to adapt them to your own taste, or to what you have on hand.
You can replace the olive oil in step 4 with butter, or a mixture of the 2 if you prefer.
You can replace the olive oil in step 4 with butter, or a mixture of the 2 if you prefer.
Keeping: 1 or 2 days in the fridge, in a closed container.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=93 % | 92 RDI=35 % | 125 RDI=171 % | 1,740 RDI=87 % | 7,286 RDI: 87 % |
| Per 100 g | 2 RDI=4 % | 4 RDI=2 % | 5 RDI=8 % | 82 RDI=4 % | 346 RDI: 4 % |
| Per person | 10 RDI=16 % | 15 RDI=6 % | 20 RDI=29 % | 290 RDI=15 % | 1,214 RDI: 15 % |
How much will it cost?
- For 6 people : 2.65 €
- Per person : 0.45 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Milk
Like these other recipes: Leeks with ham, Sardine and potato gratin, Almond tuiles, Clafoutis batter, Confectioner's custard (Crème pâtissière, or French pastry cream), ... See them all 67
Leaf beet (swiss chard)
Like these other recipes: Salmon chard rolls, Chard and potato gratin, Chard gratin à la Mornay, How to prepare chard, ... See them all 4
Cauliflower
Like these other recipes: Lebanese-style chickpea salad, Cauliflower and egg salad, Spinach and cauliflower with sesame béchamel sauce, Crunchy Cauliflower Salad with Lemon, Auvergne gratin, ... See them all 52
Olive oil
Like these other recipes: Breton leek and mushroom tart, Leek and Jerusalem artichoke soup, Rabbit with mustard, Sautéed chicken with leeks, Marinated tuna with herbs, ... See them all 562
Other recipes you may also like
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below. November 26th 2011324 K4.1 1 hour 25 min.
How to seal a terrine or casserole dish
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table sealed and the crust broken open in front of diners so that everyone can share the delicious smells as they are released at that fleeting moment. It is possible to use ordinary
Celeriac and parsley soup
A very simple but delicious soup, this may well win you over (if need be) to the flavour of celeriac, partnered here with parsley. March 9th 202241 K 35 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020342 K5 2 hours 25 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018419 K5 40 min.