Creamy cauliflower and garlic soup

    (315)
    1 hour 10 min

    This thick and creamy soup highlights the sweetness of roasted cauliflower and garlic. Make it vegetarian by using vegetable stock instead of chicken stock.


    1 person made this

    Ingredients
    Serves: 6 

    • 1 head cauliflower, cut into small florets
    • 2 tablespoons garlic-flavoured olive oil
    • 1/4 teaspoon ground nutmeg
    • 2 teaspoons garlic powder
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 tablespoon butter
    • 1 onion, finely chopped
    • 3 tablespoons plain flour
    • 400ml chicken stock
    • 225ml milk
    • 1 tablespoon dry sherry

    Method
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Preheat oven to 230 C / Gas 8.
    2. Place the cauliflower in a small roasting tin. Drizzle with oil and season with nutmeg, garlic powder, salt and pepper; toss to coat.
    3. Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
    4. Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.
    5. Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken stock and milk into the pan. Mix with a whisk until all of the flour is dissolved. Bring to the boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Serve as is, or blend half of the soup before rewarming it with the rest of the soup for a thicker consistency.

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    Reviews & ratings
    Average global rating:
    (315)

    Reviews in English (257)

    by
    201

    Please don't rate the recipe poorly because you didn't like the changes you made to the recipe. I made this soup as a healthy recipe to enjoy for lunch. Some butter, carrots & some freshly grated parmesan cheese would make this taste even better. * I do want to caution others that I used a large head of cauliflower. I would strongly encourage others to reduce the amount of garlic if they are not garlic lovers and the salt should probably be reduced to 1 teaspoon. You can always add more later. I like less broth & more veggies so others may also chose to add more milk & flour if a soupier consistency is desired. A medium sized roasting pan or 13"x9" pan is a better fit than the small roasting pan I noted in the recipe as it allows more room to toss. Jo's Rosemary Bread compliments this meal. (I add garlic powder & grated parmesan cheese to it.) Enjoy! ~Jennie  -  13 Oct 2007  (Review from Allrecipes US | Canada)

    by
    107

    OUTSTANDING! Deserves way more than 5 stars! This is one of the best soups I've tried. If you love garlic and you love cauliflower then you MUST try this recipe. The only suggestion I have is to use a potato masher on the cauliflower after it comes out of the oven,(before you add it to your soup pot.) I used a dry, white wine in place of the sherry and I think the head of cauliflower I had was exceptionally large, so I had to use an extra splash or two of both the milk and the chicken broth. Just use your best judgement to get the desired consistency you prefer. A very BIG thanks to Jennie for submitting this one; it's a definite keeper!!!  -  10 Apr 2008  (Review from Allrecipes US | Canada)

    by
    53

    My husband and I found this recipe extremely good. I did what someone else suggested and cut the salt in half. I wouldn't make any other changes to it. It's perfect the way it is!  -  28 Oct 2007  (Review from Allrecipes US | Canada)

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