Cauliflower Soup

How to Make Cauliflower Soup

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1. Melt the butter in a large saucepan over medium-low heat. Add the onion and cook for 8 minutes, stirring, until soft but not coloured. Add the garlic and cook for 1 minute.

   Mark done Start 8 min timer

2. Add the potato, cauliflower and stock. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, until the cauliflower and potato are very soft.

   Mark done Start 20 min timer

3. Blend the soup in the pan with a stick blender, or in batches in a jug blender, until completely smooth.

   Mark done

4. Stir in the milk, nutmeg, salt and pepper and heat gently for 3 to 4 minutes, without boiling. Thin with a little more stock or milk if it is too thick.

   Mark done Start 3 min timer

5. Taste and adjust the seasoning. Ladle into warm bowls and top with the chives and a swirl of olive oil.

   Mark done

Tips for Making Cauliflower Soup

• Cook the cauliflower until it is really soft. Firm pieces will leave the blended soup slightly grainy.
• Use a potato for body. It gives the soup a silky, creamy texture without needing much cream.
• Add the milk after blending and warm the soup gently. Boiling milk can make the soup look grainy and split.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Cauliflower Soup

• Crusty bread and butter
• Cheese toastie
• Roasted cauliflower florets

Storing & Reheating Cauliflower Soup

Keeps in the fridge for up to 4 days. Freezes for up to 3 months. Reheat gently and whisk to smooth it again.

Cauliflower Soup FAQ: Common Questions

Cauliflower Soup Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.