Cauliflower Soup

You are currently viewing Cauliflower Soup

Cauliflower Soup

Having tried ‘Cream of Cauliflower Soup’ at a local restaurant, we really enjoyed it so thought we’d try our own version. As lovers of cauliflower, we felt that the soup would benefit from some ‘chunkier’ pieces rather than being just smooth so small cauliflower florets were added together with a hint of ginger.

Our recipe below is the result of experimentation and has been a success so far. It is also much tastier than it looks! All of the ingredients are healthy with the cauliflower containing many essential vitamins, minerals and antioxidants that are only found in certain foods. Belonging to the cruciferous vegetable group, cauliflower is very underrated but with staggering health claims, we should be eating more!

Served with freshly baked bread, cauliflower soup makes a perfect starter or lunch. It is quite filling so bear this in mind when serving portions.

  • Serves: 2-3
  • Prep Time: 5 minutes
  • Cooking Time: 30 minutes
  • Ready In: 35-40 minutes

Ingredients

  • 1 Whole Cauliflower – medium/large – washed, hard stem removed, broken into florettes
  • 1 medium Brown Onion – diced
  • 1 medium Potato – cut into cubes
  • 2 Garlic Cloves – peeled, crushed and chopped (optional)
  • 2 tbsp Rapeseed Oil or Olive Oil
  • 300 ml (½ pint) Chicken Stock (2 stock cubes – alternatively use Vegetable Stock for a vegetarian version)
  • 300 ml (½ pint) Semi-skimmed Milk
  • Knob of Butter
  • ¼ tsp Low Sodium Salt
  • ¼ tsp White Pepper
  • 3 shaves Whole Nutmeg
  • 15 g (½ oz) Fresh Ginger – grated
  • Sprigs of Parsley

Method

  1. Wash the cauliflower, remove the hard stalk centre and outer leaves and break into florets, usually around 20 or so for a medium sized cauliflower
  2. Using a saucepan with steamer and tight fitting lid, add enough water to the saucepan to steam the cauliflower and boil the diced potato in the water at the same time
  3. Once the water is boiling, add the potato pieces to the water and place the steamer on the top with the cauliflower arranged stalks facing downwards. Turn down the heat to medium and boil the potato and steam the cauliflower for around 10 minutes, checking that the water doesn’t run dry or boil over. Check after 7-8 minutes as the cauliflower should be almost cooked and fairly firm with the potato remaining as a cube and not mushy. Use a skewer to test and gauge the remaining cooking time accordingly, it should only be 10 minutes in total.
  4. Once the potatoes and cauliflower have cooked, strain them and set aside for now
  5. In a frying pan, heat the oil and add the onion
  6. After 2 minutes, add the garlic and ginger, stirring regularly for approx. 4 minutes
  7. Add a knob of butter and stir
  8. Once the onion mixture is lightly cooked, remove from the heat and put to one side
  9. In a medium to large saucepan, add half of the chicken stock, then add half of the milk
  10. Add your onion mixture
  11. Add the cauliflower to the onion mixture, keeping aside a few pieces of firm cauliflower per serving for the final dish
  12. Add the potato to the mixture then add salt & pepper to taste
  13. Remove the pan from the heat and, away from the cooker, use a hand blender to slightly pulverise the vegetables and mix until they are in small pieces but not mushy
  14. Place back on the hob on a medium heat and simmer
  15. Add the remainder of the chicken stock and milk as the mixture heats up.
  16. Add the nutmeg and simmer for approx. 20 minutes, ensuring that the soup does not overheat and stick
  17. After 20 minutes, take the pan off the hob, check the consistency and using the electric hand blender, smooth a little more to the desired thickness
  18. Add the remaining cooked cauliflower florets and stir
  19. If serving in individual bowls, add a sprig of parsley to the top of the soup
  20. Serve with freshly baked bread or toast

Top Tips

  • Keep the cauliflower firm but not hard. Check with a skewer at the thickest part when steaming
  • Do not brown the onions as this will darken the mixture. The consistency should appear clean and fresh

Recommended Equipment