About this recipe: This cauliflower soup is big on flavour, but low in fat. I set out to make a creamier soup, thinking I would add some cream or cheese at the end. But I stopped myself just before doing so, as the soup really holds its own without the addition of dairy, and tastes surprisingly creamy. Note that I used a stock cube, so if you don't - you may want to add more seasoning to compensate.
This soup is easily made vegetarian or vegan by using vegetable stock instead of chicken stock.
Top with a sprinkle of very thinly sliced spring onion, or chopped chives.
Sprinkle with grated Parmesan and freshly grated black pepper or nutmeg.
Drizzle with double cream or top with a dollop of creme fraiche.
Really lovely soup,nice texture. I left out the thyme, added bacon which i stir fried with the veges.Left out the wine still yummy and added parmesan cheese flakes on top served with toasted turkish bread. Will be cooking this one again. - 04 Jun 2015 (Review from Allrecipes AU | NZ)
Really yummy and easy to make. I left out the wine and it still tasted great. I served with Parmesan cheese flakes on top and olive bread. - 15 May 2015 (Review from Allrecipes AU | NZ)
Followed the recipe and based on other suggestions sprinkled flaked parmesan on top for serving also added fried bacon bits with the parmesan for my husband. - 20 Sep 2015 (Review from Allrecipes AU | NZ)