Cauliflower soup by Mary Berry is a flavorful treat even without adding cream or cheese. Cauliflower, when blended, creates a silky texture that is impossible to achieve with dairy. In just 45 minutes, you can have a bowl of this hearty soup that’s sure to satisfy.
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💗 Why You’ll Love This Cauliflower Soup Recipe:
- Rich and tasty, the roasted cauliflower, miso, and thyme make for a bold flavor.
- For a velvety smooth texture, blend until smooth.
- Healthy and nutrient-dense, this dish features cauliflower and fresh thyme.
- An easy way to make an excellent soup at home.
❓ What Is Mary Berry’s Cauliflower Soup Recipe?
Mary Berry’s Cauliflower Soup is a delightful and comforting recipe made with roasted cauliflower, shallots, and garlic, combined with vegetable broth, thyme, miso paste, Dijon mustard, lemon juice, and olive oil for a smooth and tasty consistency,t is garnished with microgreens.
🍵 Mary Berry Cauliflower Soup Ingredients
- 1 medium head cauliflower, about 2 lbs
- 2 shallots, peeled and sliced into quarters
- 4 unpeeled garlic cloves
- 3 tablespoons extra-virgin olive oil, more for drizzling
- 4 cups vegetable broth
- Leaves from 5 fresh thyme sprigs
- ½ tablespoon white miso paste
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Sea salt and freshly ground black pepper
- Microgreens for garnish, optional
👩🍳 How To Make Mary Berry Cauliflower Soup
- Put a large baking sheet in the oven and heat it to 400 degrees Fahrenheit.
- Chop up the whole cauliflower, stem and all. Arrange the cauliflower in a single layer on the baking sheet and season with salt and pepper to taste.
- Place the shallots, garlic, olive oil, and salt in a square of aluminum foil and set it on the baking sheet with the vegetables.
- Roast for 30 to 35 minutes, or until the edges are browned.
- Put the vegetable broth in a large pot and heat it over low heat. Roast the cauliflower, shallots, and garlic, then add the thyme and boil for 15 minutes with the lid on.
- Put in a blender after cooling slightly. Stir in the lemon juice, mustard, and 3 tablespoons of olive oil. Mix it up until it’s a smooth consistency.
- Add a pinch of extra salt and half a teaspoon of lemon juice, or to taste. Sprinkle with microgreens if preferred and serve.
💭 Recipe Tips
- Roast for Flavor: Enhance cauliflower’s taste with roasting.
- Blend for Creaminess: Achieve a velvety texture by blending.
- Boost with Miso: Add depth with miso paste.
- Zesty Balance: Dijon mustard and lemon juice bring a flavorful balance.
- Fresh Finish: Top with microgreens for a vibrant touch.
🥘 What Pairs Nicely With Cauliflower Soup?
Cauliflower soup combines well with air fryer ranch chickpeas, pesto focaccia, gremolata, roasted oyster mushrooms, cajun butter steak nibbles, baked cod, prosciutto, gruyere grilled cheese.
🎚 How To Store Leftover Cauliflower Soup?
- In The Fridge: Leftover cauliflower soup can be refrigerated for 4 to 5 days if placed in a sealed container.
- In The Freezer: Freeze leftover cauliflower soup for up to 3 months after pouring it into a freezer-safe container. Thaw in the fridge before reheating.
🥵 How To Reheat Cauliflower Soup?
- Stove: Pour cauliflower soup into a little pot and heat for 4 minutes over medium-low heat, stirring occasionally until heated.
- Microwave: Throw cauliflower soup in a microwave-safe bowl and heat for 3 minutes or until hot.
FAQs
Why does my cauliflower soup taste bitter?
The bitter taste in your cauliflower soup results from overcooking, releasing sulfurous compounds.
How do you thicken cauliflower soup?
To thicken cauliflower soup, blend the fully cooked soup in batches using a blender or immersion blender until creamy consistency.
Why is my cauliflower soup grainy?
Your cauliflower soup may turn grainy if the cauliflower isn’t fully softened during cooking.
Why isn’t my cauliflower soup smooth?
Your cauliflower soup may not be smooth if you tightly seal the blender lid. Steam pressure can build, risking the blender bursting open.
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Mary Berry Cauliflower Soup Nutrition Facts
Amount Per Serving
- Calories 129
- Total Fat 5.5g
- Saturated Fat 1.3g
- Trans Fat 0g
- Cholesterol 4.6mg
- Sodium 408mg
- Potassium 417.9mg
- Total Carbohydrates 16g
- Dietary Fiber 3.6g
- Sugars 4.1g
- Protein 5.4g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Cauliflower Soup
Description
Cauliflower soup by Mary Berry is a flavorful treat even without adding cream or cheese. Cauliflower, when blended, creates a silky texture that is impossible to achieve with dairy. In just 45 minutes, you can have a bowl of this hearty soup that’s sure to satisfy.
Ingredients
Instructions
- Put a large baking sheet in the oven and heat it to 400 degrees Fahrenheit.
- Chop up the whole cauliflower, stem and all. Arrange the cauliflower in a single layer on the baking sheet and season with salt and pepper to taste.
- Place the shallots, garlic, olive oil, and salt in a square of aluminum foil and set it on the baking sheet with the vegetables.
- Roast for 30 to 35 minutes, or until the edges are browned.
- Put the vegetable broth in a large pot and heat it over low heat. Roast the cauliflower, shallots, and garlic, then add the thyme and boil for 15 minutes with the lid on.
- Put in a blender after cooling slightly. Stir in the lemon juice, mustard, and 3 tablespoons of olive oil. Mix it up until it’s a smooth consistency.
- Add a pinch of extra salt and half a teaspoon of lemon juice, or to taste. Sprinkle with microgreens if preferred and serve.
Notes
- Roast for Flavor: Enhance cauliflower’s taste with roasting.
Blend for Creaminess: Achieve a velvety texture by blending.
Boost with Miso: Add depth with miso paste.
Zesty Balance: Dijon mustard and lemon juice bring a flavorful balance.
Fresh Finish: Top with microgreens for a vibrant touch.