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 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!!!
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).
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!!
Preparation Time: 10 mins Cooking Time: 25 mins Servings: 4
- 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
- Add the olive oil to a large pot. Over medium heat, saute the chopped onion until golden and soft.
- Add the garlic and cumin. Saute for another minute.
- 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.
- Use a hand held blender or a standing blender to puree (Note 3). Add salt and pepper to taste.
- Garnish with thyme leaves and a drizzle of olive oil, cream or a dollop of Greek yoghurt.
- 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.
- The amount of liquid l suggest makes quite a thick soup. Add more liquid until you get the consistency you like.
- 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.