It's hard to beat a good homemade soup on a cold winter's evening!! My Cauliflower Soup is smooth, silky and super quick to make!!
Meals

Cauliflower Soup

June 11, 2018
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It’s hard to beat a good homemade soup on a cold winter’s evening!! My Cauliflower Soup is smooth, silky and super quick to make!!

It's hard to beat a good homemade soup on a cold winter's evening!! My Cauliflower Soup is smooth, silky and super quick to make!!

Cauliflower Soup

I love cauliflower: boiled, baked or deep fried (not too often), in a soup, stew or a salad. It has a subtle, mellow flavour that really goes well with aromatic spices such as cumin, which is exactly what l include in this soup. I lightly fry the cumin with onion and garlic to release its flavour. Your kitchen will smell divine!!!

It's hard to beat a good homemade soup on a cold winter's evening!! My Cauliflower Soup is smooth, silky and super quick to make!!                     It's hard to beat a good homemade soup on a cold winter's evening!! My Cauliflower Soup is smooth, silky and super quick to make!!

To create that silky texture, I use a standing blender (liquidiser) rather than a hand held/stick blender – but both will do the job!!

If you do use a standing blender, l strongly suggest you allow the cauliflower to cool off before you puree it. Otherwise, like me, you’ll be cleaning cauliflower soup off your ceiling (that happened years ago and l have been careful ever since).

It's hard to beat a good homemade soup on a cold winter's evening!! My Cauliflower Soup is smooth, silky and super quick to make!!

I’ve kept the garnishes fairly simple: a drizzle of olive oil, cracked pepper or paprika, some fresh thyme and my favourite… a dollop of Greek Yoghurt. I love the slight tanginess and creaminess that the yoghurt gives the soup. I am not big on using cream in my cooking, but that doesn’t mean you can’t!!

Danielle

Preparation Time: 10 mins     Cooking Time: 25 mins     Servings: 4

Ingredients

  • 1 kg / 2 lbs cauliflower florets (roughly 1 smallish cauliflower)
  • 1 large onion, chopped roughly
  • 3 cloves garlic, grated
  • 4  cups stock (Note 1)
  • 1 tsp cumin powder
  • 2 tbsp olive oil
  • salt, pepper
  • Optional: fresh thyme, olive oil, pepper, paprika, Greek yoghurt or cream

Instructions

  1. Add the olive oil to a large pot. Over medium heat, saute the chopped onion until golden and soft.
  2. Add the garlic and cumin. Saute for another minute.
  3. Place the florets in the pot and add the stock (Note 2). Bring to the boil. Turn down heat and simmer for 15 minutes or until florets are very soft.
  4. Use a hand held blender or a standing blender to puree (Note 3). Add salt and pepper to taste.
  5. Garnish with thyme leaves and a drizzle of olive oil, cream or a dollop of Greek yoghurt.

Notes

  1. I used chicken stock, but you could use vegetable stock or just water. Substitute some of the stock (2 cups) with milk for an even creamier version.
  2. The amount of liquid l suggest makes quite a thick soup. Add more liquid until you get the consistency you like.
  3. In my introduction, l mentioned the perils of turning on a standing blender when the food is still hot. Cool the cauliflower first (you can always reheat it on the stove later). Alternatively, use a hand held blender.

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4 Comments

  • Reply
    Irene
    June 11, 2018 at 6:42 pm

    Soup looks great – just what is needed on a cold winter’s day. Can’t wait to give it a try

  • Danielle
    Reply
    Danielle
    June 12, 2018 at 8:06 am

    Thank you Irene. Let me know how you go with it!!

  • Reply
    Libby Zeitoun
    June 16, 2018 at 5:14 pm

    We just ate your delicious cauliflower soup tonight. Thumbs up all around!

    • Danielle
      Reply
      Danielle
      June 16, 2018 at 5:54 pm

      That’s wonderful. I aim to please!!

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