This easy and delicious Cauliflower Soup is a creamy and nutritious meal perfect for a quick lunch or dinner. Made with simple ingredients, it’s flexible enough to adapt to what you have on hand. Top it with crispy roasted cauliflower for an extra treat! Enjoy this comforting bowl of warmth.
Ingredients Needed
- 1 large cauliflower (1½ kg / 3.3 lbs), cut into florets
- ½ tbsp ground cumin
- 2 tbsp olive oil (plus extra for drizzling)
- 4 thyme sprigs
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 garlic clove, crushed
- 750-850ml vegetable or chicken stock (about 3-3.5 cups)
- 100ml single cream (about ⅓ cup)
- ½ small bunch of parsley, finely chopped
How To Make Cauliflower Soup
- Roast Cauliflower: Preheat the oven to 220°C (200°C fan/gas mark 7 / 425°F). Toss the cauliflower florets with 1 tbsp olive oil, cumin, and thyme in a roasting tin. Roast for 15 minutes until golden and tender. Discard the thyme.
- Cook Aromatics: In a saucepan, heat the remaining olive oil over medium heat. Add the onion and celery, frying for 10 minutes until softened. Add the garlic and cook for 1 minute.
- Combine and Simmer: Stir in most of the roasted cauliflower (reserve some for topping). Add 750ml (about 3 cups) of stock and bring to a simmer. Cook for 10 minutes.
- Blend: Use a hand blender or food processor to blitz the soup until smooth. Stir in the cream and season to taste. Add more stock if you prefer a thinner soup.
- Serve: Ladle into bowls and top with reserved cauliflower, parsley, and a drizzle of olive oil.
Recipe Tips
- Adjust Thickness: If you prefer a thinner soup, add more stock gradually until you reach your desired consistency. Taste as you go to avoid making it too watery.
- Enhance Flavor: For extra depth, roast the garlic along with the cauliflower. It adds a lovely sweetness to the soup.
- Garnish Creatively: Experiment with toppings like croutons, a sprinkle of paprika, or a swirl of olive oil for added texture and flavor.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Cauliflower Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: If you want to freeze the soup, allow it to cool to room temperature and pour it into a freezer-safe container. You can freeze it for up to 3 months. Thaw the soup in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat over medium-low heat for about 5-10 minutes, stirring frequently until it is hot.
Nutrition Facts
Serving Size: 1 cup (approximately 240 ml)
- Calories: 100
- Total Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 660mg
- Potassium: 390mg
- Total Carbohydrate: 16g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 4g
Try More Easy Soups:
- Easy Beetroot Soup Recipe Uk
- Sweetcorn Soup Recipe Uk
- Lasagne Soup Recipe Uk
- Leftover Turkey Soup Recipe Uk
Cauliflower Soup Recipe UK
Description
This easy and delicious Cauliflower Soup is a creamy and nutritious meal perfect for a quick lunch or dinner. Made with simple ingredients, it’s flexible enough to adapt to what you have on hand. Top it with crispy roasted cauliflower for an extra treat! Enjoy this comforting bowl of warmth.
Ingredients
Instructions
- Roast Cauliflower: Preheat the oven to 220°C (200°C fan/gas mark 7 / 425°F). Toss the cauliflower florets with 1 tbsp olive oil, cumin, and thyme in a roasting tin. Roast for 15 minutes until golden and tender. Discard the thyme.
- Cook Aromatics: In a saucepan, heat the remaining olive oil over medium heat. Add the onion and celery, frying for 10 minutes until softened. Add the garlic and cook for 1 minute.
- Combine and Simmer: Stir in most of the roasted cauliflower (reserve some for topping). Add 750ml (about 3 cups) of stock and bring to a simmer. Cook for 10 minutes.
- Blend: Use a hand blender or food processor to blitz the soup until smooth. Stir in the cream and season to taste. Add more stock if you prefer a thinner soup.
- Serve: Ladle into bowls and top with reserved cauliflower, parsley, and a drizzle of olive oil.
Notes
- Adjust Thickness: If you prefer a thinner soup, add more stock gradually until you reach your desired consistency. Taste as you go to avoid making it too watery.
- Enhance Flavor: For extra depth, roast the garlic along with the cauliflower. It adds a lovely sweetness to the soup.
- Garnish Creatively: Experiment with toppings like croutons, a sprinkle of paprika, or a swirl of olive oil for added texture and flavor.
Cauliflower Soup Recipe UK