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French Cauliflower Vichyssoise

French Cauliflower Vichyssoise

Yield: 4-6 servings

Prep: 5 min

Cook: 15 min

Ready: 20 min

  • 1 head of cauliflower (steamed)

  • 2 leeks

  • 1/2 yellow onion, minced

  • 2 stalks of celery, finely chopped

  • 1 quart chicken stock

  • 3 tbsp coconut oil

  • 1 cup of either full-fat yogurt or crème fraiche or sour cream

  • seasonings: sage, garlic powder, salt, black pepper, bay leaf, tumeric

  1. Cut up and lightly steam cauliflower head (It’s important that you steam it and not boil). Take steamed cauliflower and put in blender with a cup of chicken stock. Blend until smooth. Add garlic powder, salt and pepper to the mixture and blend again. Set aside.

  2. Chop up the leeks (be sure to rinse the lower parts really well first). In a high-walled sauce pan, heat the coconut oil, and after 1 minute add the leeks, celery and onion. Saute over medium low heat until tender but not browned. Add 1 cup of stock and a bay leaf and cook for a minute to reduce liquid. Take that mixture and process until it is almost liquidfied. Pour back into the sauté pan.

  3. Add cauliflower mixture and rest of the chicken stock. Reduce carefully over medium heat for a couple of minutes. Add yogurt/crème fraiche/sour cream (your choice as per what plan you are on) and stir until dissolved to give a creamy look and taste. Add the seasonings to your personal taste and serve. This soup traditionally calls for serving cold, but I usually serve very warm for a fall/winter treat.






The continued effort to do or achieve something despite difficulties, failure, or opposition: the action or condition or an instance of persevering: steadfastness.



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