Our creamy cauliflower soup is the ultimate comfort food – warming, thick, tasty and perfect with crusty bread for dipping.
Cauliflowers are always available in the UK – different varieties are planted throughout the year so you can pretty much always find British specimens in supermarkets. That makes this the perfect year-round comfort food. It’s light, fresh and only 160 calories, perfect for summer days when you just want a bit of a hug in a bowl. But it’s thick and creamy and perfect for pepping you up on dark winter evenings. Cook it in a big batch and freeze in portions and you’ll never be without a bowl.
- 1 tbsp unsalted butter
- 2 shallots, peeled and diced
- 2 sticks of celery, diced
- 1 cauliflower with leaves, chopped into chunks
- 200ml vegetable stock
- 550ml milk
- ½ tsp ground nutmeg
- 50g Parmesan cheese or the rind finely chopped
- Crusty bread to serve, optional
- Heat a little of the butter in the pan. Add the shallots and celery and sweat over low heat, stirring occasionally, soft and translucent.
- Add the remainder of the oil and the cauliflower. Crank up the heat and cook until the cauliflower becomes a little golden.
- Pour in the stock, milk and nutmeg. Cook for about 10 mins until everything is soft. Blitz with a hand blender, adding more milk or stock if desired.
- Add the parmesan and a generous grind of pepper. Serve hot with warm crusty bread.
Top tips for making creamy cauliflower soup:
We recommend serving with crusty bread but for something tastier try making cheesy croutons. Heat the oven to 180C/Gas 4. Mix 150g crustless white bread, cubed, with 40g melted butter and 40g finely grated Parmesan cheese. Season and spread out on a lined baking tray. Bake for 5-10 mins until deep golden. Remove and leave to cool
Batch cook this recipe to make it more economical and efficient. Freeze leftover soup in portions ready to defrost when you need.
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