This easy Mary Berry Cauliflower Soup is a creamy and nutritious meal that’s perfect for chilly days. Made with fresh cauliflower and a touch of mature Cheddar, it’s simple to whip up using common ingredients. Enjoy it hot, with a sprinkle of crispy croutons for added texture!
Ingredients Needed
- 1 medium cauliflower
- 25g (1oz) butter
- 1 large onion, roughly chopped
- 25g (1oz) plain flour
- 1 litre (1¾ pints) hot vegetable or chicken stock (about 4 cups)
- 50g (2oz) mature Cheddar, grated (about ½ cup)
- 100ml (3½ fl oz) double cream (about ⅓ cup)
How To Make Cauliflower Soup
- Prepare the Cauliflower: Remove the outer leaves of the cauliflower and discard. Using a sharp knife, cut the cauliflower into quarters, then pull or cut off the florets. Trim off the tough ends of the stalk and dice the rest. Gather any smaller florets and pieces that have fallen off for added texture later. Keep the larger florets and any softer leaves for the soup.
- Cook the Onion: Melt the butter in a pan over high heat. Add the onion, cover the pan, lower the heat, and gently cook for about 5 minutes. Remove the lid, raise the heat, and boil off any excess liquid.
- Add Flour and Stock: Sprinkle in the flour and stir until combined, cooking for an additional minute. Gradually pour in the hot stock while stirring to avoid lumps, and bring to a boil.
- Simmer the Cauliflower: Add the larger cauliflower florets and diced stalk, then season with salt and pepper. Simmer for about 10 minutes, or until the cauliflower is tender.
- Blend the Soup: Remove the pan from the heat and blend with a hand blender until smooth. Return to the heat, check the seasoning, and add the reserved florets and small bits of cauliflower. Cover with a lid and boil for 2–3 minutes until just cooked.
- Finish and Serve: Add the Cheddar and cream, stirring until the cheese has melted. Check the seasoning and serve hot.
Recipe Tips
- Adjust Consistency: If you prefer a thinner soup, add more stock or cream until it reaches your desired consistency.
- Season Gradually: Taste and season the soup with salt and pepper at different stages to ensure a balanced flavor.
- Blend Smoothly: Use a hand blender for a smooth texture; blend thoroughly to avoid any lumps.
- Garnish Creatively: Top with crispy croutons, a drizzle of olive oil, or extra cheese to add flavor and a nice presentation.
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 refrigerate for up to 3 days.
- Freeze: To freeze, let the soup cool completely, then pour it into a freezer-safe container. It can be frozen for up to 3 months. To thaw, place the container in the fridge overnight before reheating.
- Reheat: Pour the Cauliflower Soup into a saucepan over medium heat. Stir occasionally and heat for about 5–10 minutes, or until it is hot throughout.
Nutrition Facts
Serving Size: 1 serving (approximately 386g)
- Calories: 170
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 17mg
- Sodium: 431mg
- Potassium: 838mg
- Total Carbohydrate: 24g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 8g
Try More Mary Berry Recipes:
- Mary Berry Vegetarian Quiche
- Mary Berry Coconut And Lime Cake
- Mary Berry Plum And Almond Cake
- Mary Berry Chocolate Orange Muffins
Mary Berry Cauliflower Soup
Description
This easy Mary Berry Cauliflower Soup is a creamy and nutritious meal that’s perfect for chilly days. Made with fresh cauliflower and a touch of mature Cheddar, it’s simple to whip up using common ingredients. Enjoy it hot, with a sprinkle of crispy croutons for added texture!
Ingredients
Instructions
- Prepare the Cauliflower: Remove the outer leaves of the cauliflower and discard. Using a sharp knife, cut the cauliflower into quarters, then pull or cut off the florets. Trim off the tough ends of the stalk and dice the rest. Gather any smaller florets and pieces that have fallen off for added texture later. Keep the larger florets and any softer leaves for the soup.
- Cook the Onion: Melt the butter in a pan over high heat. Add the onion, cover the pan, lower the heat, and gently cook for about 5 minutes. Remove the lid, raise the heat, and boil off any excess liquid.
- Add Flour and Stock: Sprinkle in the flour and stir until combined, cooking for an additional minute. Gradually pour in the hot stock while stirring to avoid lumps, and bring to a boil.
- Simmer the Cauliflower: Add the larger cauliflower florets and diced stalk, then season with salt and pepper. Simmer for about 10 minutes, or until the cauliflower is tender.
- Blend the Soup: Remove the pan from the heat and blend with a hand blender until smooth. Return to the heat, check the seasoning, and add the reserved florets and small bits of cauliflower. Cover with a lid and boil for 2–3 minutes until just cooked.
- Finish and Serve: Add the Cheddar and cream, stirring until the cheese has melted. Check the seasoning and serve hot.
Notes
- Adjust Consistency: If you prefer a thinner soup, add more stock or cream until it reaches your desired consistency.
- Season Gradually: Taste and season the soup with salt and pepper at different stages to ensure a balanced flavor.
- Blend Smoothly: Use a hand blender for a smooth texture; blend thoroughly to avoid any lumps.
- Garnish Creatively: Top with crispy croutons, a drizzle of olive oil, or extra cheese to add flavor and a nice presentation.
Mary Berry Cauliflower Soup