Cauliflower & corn chowder - soup recipe for one person


One of the ever present dilemmas of shopping and cooking for one - is do I make the most of the special price for a whole cauliflower, or will I end up throwing half of it away, so in reality it would have been better to pay a higher price per kg, but not having wastage.

Well I know from experience that option 2 is better, but I also know I can’t bear to pay $1.50 for half a cauliflower, when I can buy a whole one for $1.99. My new frugal mode means I am determined not to have wastage. BUT how much cauliflower can one person eat in a week - especially if they are trying to incorporate a variety of vegetables into their diet.

So as you can see by the less than salubrious nature of the cauliflower in the picture, the final remains of said bargain were beginning to look decideldy un-appetising.  

As it was a pretty chilly night and I knew there were some leftover corn kernels haunting my fridge, I decided to make a simplified version of a chowder to use up the remains of the cauliflower and corn.  

I had never really made one pot soup for one before - but it is surprisingly easy and I would do it again.



  1. Saute leek with thyme until the leek is soft and translucent
  2. Add cauliflower and corn and saute for 5 mins
  3. Add chicken stock and cook for about 20 minutes until cauliflower is cooked
  4. Use stick beater, blender or food processor to blend


  • No Leek: Use a small onion instead
  • No fresh thyme: Use dried thyme or leave out altogether
  • No chicken stock: Use vegetable stock or leave out altogether

Assemble Ingredients

Serves one

  • 2 tablespoons olive oil
  • 1 leek - white part only
  • 3 sprigs fresh time - leaves only
  • 100 - 150 grams corn
  • 4 florets of cauliflower or approx 250 grams
  •  2 cups of chicken or vegetable stock


  1. Finely slice leek
  2. Wash and cut cauliflower into small pieces


  1. Heat oil in saucepan
  2. Saute leek until translucent on low - medium heat
  3. Add cauliflower and corn, saute with leek for approx 3 - 4 minutes
  4. Add chicken stock, put lid on saucepan and simmer for 15 minutes
  5. Use stick blender or food processor to puree
  6. Serve and eat!


  • Servings: One
  • Dietary Requirements: Gluten Free, Dairy Free
  • Difficulty: Simple
  • Number of ingredients: 6
  • Total time: 30 minutes
  • Cost: budget (approximately
  • Calories and Kilojoules:
  • Serves of vegetables: 2 (including leek)