Delia Smith Cauliflower Soup

I’ll be honest: cauliflower soup never used to thrill me. It sounded a bit… beige. But then I tried this version — inspired by Delia Smith, the queen of keeping things simple but brilliant — and everything changed. This soup is not bland. It’s velvety, full of depth, and just the right mix of roasted nuttiness, zingy lemon, and that little whisper of nutmeg that makes you go, “Ooh, what is that?”

I made it one rainy Tuesday with a half-head of cauliflower looking sad in the fridge and ended up standing over the pot, eating it straight from a mug. It’s the kind of recipe that makes you feel like you’ve pulled something magical from not very much. Serve it with crusty bread and smugness. Or a grilled cheese if you’re being indulgent (which, frankly, you should be).

Why You’ll Love It

• Roasting the cauliflower gives it a nutty, toasty flavour that beats boiling by miles.
• It’s naturally creamy without needing loads of dairy — thanks, blended veg!
• The lemon and nutmeg bring surprising elegance — like your soup wore a nice coat.
• Meal-prep friendly — it keeps well and freezes like a dream.
• You can dress it up or down — great for casual lunches or starter-for-supper-party vibes.
• It’s hearty but light — comforting without sending you straight to the sofa for a nap.

Ingredients

• 1 large head cauliflower (about 2 lbs), cut into small florets
• 3 tablespoons extra-virgin olive oil, divided
• Fine sea salt
• 1 medium red onion, chopped
• 2 cloves garlic, minced or pressed
• 4 cups (32 oz) vegetable broth
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice (or more if you fancy)
• Scant ¼ teaspoon ground nutmeg

Optional garnish:

• 2 tablespoons chopped fresh parsley, chives, or green onions
• A drizzle of olive oil or extra lemon, if you’re feeling posh

How to Make It

Roast the cauliflower until golden and lovely:

Preheat your oven to 220°C (425°F). Toss the florets with 2 tablespoons of olive oil and a good pinch of salt. Spread them out on a lined baking tray — not too crowded or they’ll steam. Roast for 25–35 minutes, flipping halfway, until they’ve gone all caramel-y at the edges.

Get the base going:

While the cauliflower’s finishing up, heat the last tablespoon of olive oil in a big soup pot over medium heat. Add the chopped red onion and a pinch of salt. Cook it down for 5–7 minutes until it’s soft, sweet, and just turning golden.

Add garlic and build the broth:

Chuck in the garlic and stir for 30 seconds — just until it’s fragrant, not burnt. Pour in the veg broth and bring it to a gentle simmer.

Save a few pretty florets:

Snatch a few of the best-looking roasted cauliflower pieces and set them aside for garnish. The rest goes straight into the pot with the broth.

Let it all hang out:

Simmer everything together for about 20 minutes, just to let the flavours get cozy. Stir it a bit so nothing sticks.

Time to blend:

Let the soup cool slightly before blending. Do it in batches if needed — no one wants a blender explosion. Add the butter as you go so it melts in and makes everything silky. Then stir in the lemon juice and nutmeg. Blend one more time if needed.

Taste and adjust:

Give it a taste — add salt if it’s a bit flat, or more lemon if you want some zing. When it’s just right, ladle it into bowls and top with your reserved cauliflower florets and fresh herbs.

Common Mistakes and How to Dodge Them

Soup’s bland — what did I do wrong?
You probably need more salt or lemon. Taste and tweak — it’s amazing what half a teaspoon can do.

Why is it grainy instead of creamy?
You might’ve under-roasted the cauliflower or rushed the blending. Let it roast properly and blend until smooth — no shortcuts here.

Too thick? Too thin?
Easy fix. Add a splash more broth to thin it or simmer it uncovered a bit longer to thicken it up.

My blender made a mess!
Yep, hot soup expands. Only fill halfway and keep the lid slightly ajar with a towel over it. Never ignore the max line!

Storage and Reheating

Fridge: Keeps happily for 4 days in a sealed container.
Freezer: Freeze in portions — perfect for lazy lunches. Use freezer-safe containers and label with the date.
Microwave: Heat for 1–2 minutes, stirring halfway.
Stovetop: Low and slow for a few minutes — add a splash of water if it’s thickened too much.

Frequently Asked Questions

Can I use frozen cauliflower?
You can, but roasting it from frozen won’t give you the same lovely caramelisation. Defrost first, pat dry, and then roast.

What if I don’t have nutmeg?
Leave it out or swap in a pinch of white pepper or smoked paprika. It’ll still be tasty, just different.

Can I make it ahead for guests?
Absolutely. It actually tastes better the next day, and you’ll look very put-together for having soup ready to go.

What’s the best topping?
I love a swirl of crème fraîche or a drizzle of truffle oil when I’m feeling bougie. Otherwise, just a bit of fresh herb does the trick.

Nutrition Facts (Per Serving):

• Calories: 129
• Fat: 5.5g
• Carbs: 16g
• Sugar: 4.1g
• Protein: 5.4g
• Sodium: 408mg

More Delia Smith Recipe:

• Delia Curried Parsnip Soup
• Delia Smith Celery Soup
• Delia Smith Courgette Soup