Cauliflower Soup with Lavender Cream


Prep time: 10 minutes
Cooking time: 20 minutes
Yield: 4 Persons


  • 1 cauliflower
  • 2 potatoes
  • 1 onion
  • 2 garlic cloves
  • 1-2 cups of vegetable stock
  • ½ cup dairy cream
  • Handful sunflower seeds
  • 3 drops of SPRIG Lavender extract
  • Salt and pepper


  • Chop the onion and fry it on a medium heat. Add peeled and cut potatoes. Fry for 3 minutes.
  • Add stock and washed cauliflower. Cover and simmer for 20-25 minutes.
  • Blend the soup until smooth and season with salt and pepper. Add more stock if the soup is too dense.
  • In a cup mix the cream with lavender extract. Roast sunflower seeds on a dry non-stick pan.
  • Pour soup in a bowl, add lavender cream and sprinkle with seeds. Enjoy!

Extract of Natural Culinary Lavender, 110g


Extract of Natural Bourbon Vanilla Beans from Madagascar, 100ml


Coconut Sugar Mingled with a Quartet of Brown Spices. 175g


Natural Extracts for Colouring Food and Beverage - Spinach Green, 15ml