About this recipe:A creamy vegetable soup for a cold winter night. The thickness of the soup is determined by the ratio of cauliflower to water. Because cauliflowers are all different sizes, add stock or milk if the soup is too thick.
good knob butter
1 clove garlic, crushed
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1.4L (2 3/8 pints) water
1 head cauliflower, chopped
1 large carrot, diced
3 spring onions, chopped
handful chopped fresh parsley
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Method Prep:5min › Cook:30min › Ready in:35min
In a large pot over medium heat, melt butter. Cook garlic in butter 30 seconds, then stir in nutmeg, pepper and salt and cook 30 seconds more. Pour in the water and introduce the cauliflower. Bring to the boil, reduce heat, cover and simmer 20 minutes until cauliflower is tender.
In a small saucepan over medium heat, cook carrot with water to cover until just tender. Drain and reserve.
Purée cauliflower soup in a blender or food processor or with an immersion blender. Stir in reserved carrots, spring onion and parsley. Serve.
I have just finished my first bowl of this soup, and I love it! It's delicious. I didn't have any spring onions, so just used a normal onion, also, I used homemade chicken stock in place of water. Those were the only changes I made. Will definitely make this one again! - 06 Jul 2012