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Indian soup with cauliflower and le Cabouron

Indian soup with cauliflower and le Cabouron

4 to 6 portions


  • 15 ml (1 tbsp.) Butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 litre (4 cups) cauliflower, in florets
  • 5 to 7 ml (1 to 1½ tsp.) Curry powder or paste
  • 10 ml (2 tsp.) Corn starch
  • 1 litre (4 cups) chicken stock
  • 60 ml (¼ cup) 15% cream, regular or cooking
  • 250 ml (1 cup) le Cabouron cheese, grated
  • Salt and freshly ground pepper


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  • In a saucepan, over medium heat, melt the butter and brown the onion and garlic for 2 minutes.
  • Add the cauliflower florets and curry. Cook 2 more minutes.
  • Dissolve the corn starch in the chicken stock, add the resulting mixture to the saucepan and stir.
  • Bring to a boil and simmer for about 10 minutes or until the florets are tender but still firm.
  • Add the cream and grated cheese.
  • Adjust seasoning, stir and serve the soup before the cheese is completely melted.

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Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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