Cauliflower Soup with Olive Flatbread

2hr 15m
Preparation/cooking time: ca. 50m + Allow to rise: ca. 60m + Bake: ca. 25m

For 4 people

Nutritional Information

Contains 495 Kcal


  • 1 red onion, cut into segments
  • 100 g olives, pitted, cut into pieces
  • 1 tbsp. thyme leaves
  • 0.5 tsp. coarse sea salt
  • 1 onion, finely chopped
  • 0.5 tbsp. butter
  • 80 g Gorgonzola cheese, cut into pieces
  • 250 g hard wheat flour
  • 0.75 tsp. salt
  • 0.25 cube yeast, crumbled
  • a little olive oil
  • 1.5 dl lukewarm water
  • 1 mealy potatoes (approx. 150 g), cut into small pieces
  • 500 g cauliflower, cut into florets
  • 0.75 dl Nouilly Prat
  • 0.75 litre water
  • a little pepper

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  • Mix the flour and the remaining ingredients including yeast in a bowl. Pour in the water and oil, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hour until double in size. Roll out the dough on a surface lightly dusted with flour to an oval approx. 1 cm thick, transfer to an oven tray lined with baking paper. Coat the dough with olive oil. Divide the onions, olives and thyme leaves on top, season with salt.
  • Bake for approx. 25 mins. in the lower half of an oven preheated to 220°C.
  • Heat the butter in a large pan. Sauté the onion, cauliflower and potatoes over a medium heat for approx. 3 mins. Pour in the Noilly Prat and water, bring to the boil. Reduce the heat, cover and simmer for approx. 25 mins. until soft, puree, season. Divide the Gorgonzola into deep bowls or soup cups and pour the soup over.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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