Creamy cauliflower soup

    30 min

    Cauliflower makes the most divinely creamy, mild, sweet-tasting soup and looks particularly pretty sprinkled with fragrant, dark green chives.

    1 person made this

    Serves: 4 

    • 1 cauliflower, cut into small florets
    • 1 onion, chopped
    • 100ml whipping cream, lightly whipped
    • pinch of ground nutmeg
    • salt and freshly ground white pepper
    • snipped fresh chives to garnish

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring 1 litre of lightly salted water to the boil. Add the cauliflower and onion and cook for 15 minutes until tender.
    2. Drain, reserving the cooking water. Purée the cauliflower and onion in a blender or food processor in two batches, with 150ml of the cooking water each time.
    3. Pour the purée back into the saucepan with the remaining cooking water and reheat gently over a low heat. Stir in the cream, add nutmeg and season to taste. Serve garnished with chives.


    *You don't need a perfect cauliflower for making this soup so don't worry if the florets are slightly blemished – it's the flavour you are after. *For a garnish, scatter some finely chopped hard-boiled egg over the soup.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)