Delia Smith Cauliflower Soup

Incorporate the simplicity of Delia Smith’s Cauliflower Soup into your culinary repertoire, featuring a substantial head of cauliflower, extra-virgin olive oil, red onion, garlic, vegetable broth, butter, lemon juice, and nutmeg. Prepare this savory delight in just 60 minutes, yielding servings that extend culinary satisfaction.

More Delia Smith Recipe:

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

🤍 Why You’ll Love This Cauliflower Soup Recipe:

• Roasted Perfection: Experience the delightful caramelization of oven-kissed cauliflower.
• Heartwarming Nutmeg: Revel in the added depth and warmth from a dash of nutmeg.
• Versatile Garnish: Elevate your soup with a sprinkle of parsley, chives, or green onions.
• Make-Ahead Magic: Embrace the convenience of storing for up to four days in the fridge or months in the freezer.

❓ What Is Delia Smith’s Cauliflower Soup Recipe?

Delia Smith Cauliflower Soup is a savory blend of roasted cauliflower, red onion, and garlic, simmered to perfection in vegetable broth. The addition of butter, lemon juice, and nutmeg creates a velvety, flavorful soup.

🥦 Delia Smith Cauliflower Soup Ingredients

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

For garnish:

• 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

🍵 How To Make Delia Smith Cauliflower Soup

1. Warm the oven up to 425 degrees Fahrenheit. For easy cleanup, you can line a big baking sheet with a lip with parchment paper if you want to.
2. Sprinkle 2 tablespoons of olive oil over the cauliflower on the baking sheet and toss it around so that it is spread out evenly. 
3. Spread the cauliflower out in a single layer and season it with a little salt. For 25 to 35 minutes, tossing the cauliflower every so often, bake until it is soft and the edges are browned.
4. In a Dutch oven or soup pot, heat the last tablespoon of olive oil over medium heat until it shimmers. Do this when the cauliflower is almost done. 
5. Put in the onion and ¼ teaspoon of salt. It will take about 5 to 7 minutes of stirring every now and then until the onion is soft and clear.
6. Add the garlic and stir it in constantly for about 30 seconds, until it smells good. Then add the broth.
7. Save four of the most beautiful roasted cauliflower pieces to use as a garnish. Then add the rest of the cauliflower to the pot. 
8. Bring the mixture to a simmer over medium-high heat, then lower the heat as needed to keep it at a slow simmer. For 20 minutes, stir the food every now and then to let the flavors blend.
9. Take the pot off the heat and let the soup cool for a few minutes after it’s done cooking. Then, carefully pour the hot soup into a blender. If you need to, do this in batches. (Don’t fill past the top line, or the soup could spill over!)
10. Blend in the butter until the mixture is smooth. Blend it again after adding the spices and lemon juice. 
11. To make it taste better, add more salt. Depending on the soup, I usually add another ¼ to ¾ teaspoon. Once it’s properly salted, this soup tastes great! You can add a little more lemon juice if you think it needs more zing. Mix it again.
12. For each bowl of soup, add one roasted cauliflower floret and a few pieces of chopped parsley, green onion, or chives on top. Covered, this soup stays good in the fridge for four days. It also stays good in the freezer for several months.

💭 Recipe Tips:

• Prep Ahead: Cut cauliflower into florets and chop onions in advance to streamline the cooking process.
• Even Roasting: Ensure even roasting of cauliflower by spreading it out in a single layer on the baking sheet and tossing occasionally for uniform caramelization.
• Flavorful Base: Sautéing onions with salt until soft and translucent creates a flavorful base for the soup. Stir occasionally for even cooking.

🥗 What To Serve With Cauliflower Soup?

Pair Cauliflower Soup with Grilled Cheese Sandwich, Herb-infused Croutons, Garlic Bread Sticks, Roasted Vegetables, Quinoa Salad, Avocado Slices, Caprese Skewers, Spinach and Feta Stuffed Mushrooms.

🎚 How To Store Leftovers Cauliflower Soup?

• In the fridge: Store leftover cauliflower Soup in a covered container for up to 4 days.
• In the freezer: Store leftover cauliflower Soup in airtight containers for months.

🥵 How To Reheat Leftovers Cauliflower Soup?

• In the oven: Place leftover cauliflower Soup in an oven-safe dish, cover with foil, and heat for 15-20 minutes at 350°F.
• In the Microwave: Put leftover cauliflower Soup in a microwave-safe container, cover it with a microwave-safe lid, and heat for 1 minute.
• On the Stove: Transfer leftover cauliflower Soup to a pot, heat for 2 minutes.
• In the Air-fryer: Use an oven-safe dish, and reheat Cauliflower Soup for 10-15 minutes at 350°F.

FAQ’S

More Delia Smith Recipe:

• Delia Smith Leek And Potato Soup
• Delia Smith Lettuce Soup
• Delia Brussel Sprout Soup

Delia Smith Cauliflower Soup Nutrition Facts:

• Calories: 129
• Total Fat 5.5g
• Saturated Fat: 1.3g
• Trans Fat: 0g
• Polyunsaturated Fat: 0.8g
• Monounsaturated Fat: 3.1g
• Cholesterol: 4.6mg
• Sodium: 408mg
• Total Carbohydrates: 16g
• Dietary Fiber: 3.6g
• Sugars: 4.1g
• Protein: 5.4g
• Potassium: 417.9mg