Delia Smith’s Cauliflower Soup is made with cauliflower, stock, bay leaf, semi-skimmed milk, potatoes, lemon juice, seasoning, nutmeg, and cream. This tasty Cauliflower Soup recipe creates a delicious, comforting soup that takes about 25 minutes to prepare and can serve up to 4 people.
Delia Smith Cauliflower Soup Ingredients
- 1 large cauliflower
- 570ml (2½ cups) stock (light chicken stock or plain water)
- 1 bay leaf
- 570ml (2½ cups) semi-skimmed milk
- 350g (12 oz) potatoes, peeled and chopped small
- A squeeze of lemon juice
- Seasoning (salt and pepper)
- Freshly grated nutmeg
- 1 tablespoon cream, half-fat crème fraîche, or soured cream
How To Make Delia Smith Cauliflower Soup
- Prepare Cauliflower: Separate the cauliflower florets from the hard stalk. Chop the florets into very tiny pieces. (Save the stalk for grating into a salad if desired.)
- Cook Cauliflower: In a medium saucepan, bring the stock and bay leaf to a simmer. Add the tiny cauliflower pieces and simmer for about 6 minutes until just cooked but still with some ‘bite’. Remove the cauliflower with a draining spoon and set aside.
- Cook Potatoes: Pour the milk into the saucepan, add the chopped potatoes, and simmer gently (without a lid) until the potatoes are soft, about 10 minutes.
- Blend Soup: Run the soup through a sieve or liquidize it. Return the soup to the saucepan.
- Finish Soup: Add the cooked cauliflower back into the saucepan. Gently reheat, then add a squeeze of lemon juice, seasoning, and a scraping of nutmeg.
- Add Cream: Stir in the cream just before serving.
Recipe Tips
- Cut Cauliflower Evenly: Chop cauliflower into even small pieces so they cook at the same rate.
- Don’t Overcook Cauliflower: Simmer the cauliflower just until tender but still with a bit of ‘bite’ to maintain texture in the soup.
- Blend Smoothly: Blend the soup well to get a smooth consistency before adding the cauliflower back.
- Adjust Seasoning: Taste the soup before serving and adjust the seasoning as needed. A little extra salt or pepper can enhance the flavors.
What To Serve With Cauliflower Soup?
This creamy Cauliflower Soup pairs well with crusty bread, a fresh green salad, cheese scones, or garlic bread. It can also be served alongside roasted vegetables, a simple quinoa salad, warm pita bread, or a light pasta dish for a tasty lunch.
How To Store Leftovers Cauliflower Soup?
- Refrigerate: Let the leftover Cauliflower Soup cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. To thaw, transfer the soup to the refrigerator for several hours or overnight.
How To Reheat Leftovers Cauliflower Soup?
- In The Oven: Transfer the soup to an oven-safe dish, cover with foil, and heat at 180°C (350°F) for about 20 minutes or until heated through.
- In The Microwave: Place the soup in a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through, until hot.
- On the Stove: Pour the soup into a saucepan and heat over medium heat for about 5-7 minutes, stirring occasionally, until hot.
Delia Smith Cauliflower Soup Nutrition Facts
Serving Size: 1 cup (approximately 250ml)
- Calories: 130
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 15mg
- Sodium: 600mg
- Potassium: 600mg
- Total Carbohydrate: 20g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 5g
Try More Delia Smith Recipes:
- Delia Smith Meatballs Goulash
- Delia Smith Coq Au Vin Recipe
- Delia Smith Crepes
- Delia Smith Apple Sauce
Delia Smith Cauliflower Soup
Description
Delia Smith’s Cauliflower Soup is made with cauliflower, stock, bay leaf, semi-skimmed milk, potatoes, lemon juice, seasoning, nutmeg, and cream. This tasty Cauliflower Soup recipe creates a delicious, comforting soup that takes about 25 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare Cauliflower: Separate the cauliflower florets from the hard stalk. Chop the florets into very tiny pieces. (Save the stalk for grating into a salad if desired.)
- Cook Cauliflower: In a medium saucepan, bring the stock and bay leaf to a simmer. Add the tiny cauliflower pieces and simmer for about 6 minutes until just cooked but still with some ‘bite’. Remove the cauliflower with a draining spoon and set aside.
- Cook Potatoes: Pour the milk into the saucepan, add the chopped potatoes, and simmer gently (without a lid) until the potatoes are soft, about 10 minutes.
- Blend Soup: Run the soup through a sieve or liquidize it. Return the soup to the saucepan.
- Finish Soup: Add the cooked cauliflower back into the saucepan. Gently reheat, then add a squeeze of lemon juice, seasoning, and a scraping of nutmeg.
- Add Cream: Stir in the cream just before serving.
Notes
- Cut Cauliflower Evenly: Chop cauliflower into even small pieces so they cook at the same rate.
- Don’t Overcook Cauliflower: Simmer the cauliflower just until tender but still with a bit of ‘bite’ to maintain texture in the soup.
- Blend Smoothly: Blend the soup well to get a smooth consistency before adding the cauliflower back.
- Adjust Seasoning: Taste the soup before serving and adjust the seasoning as needed. A little extra salt or pepper can enhance the flavors.
Delia Smith Cauliflower Soup