Cream of cauliflower soup with sprinkles

Cream of cauliflower soup with sprinkles

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(4 ratings)

Prep: 15 mins Cook: 20 mins - 25 mins

Easy

Serves 6 - 8
Offer this velvety soup at a dinner party with a pick-and-mix of made-ahead sprinkles

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal302
  • fat21g
  • saturates11g
  • carbs14g
  • sugars12g
  • fibre5g
  • protein16g
  • salt0.67g
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Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 leek, finely sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 celery sticks, finely sliced
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 cauliflower, cut into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 500ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1l vegetable stock
  • 150ml double cream
  • grating of nutmeg

Sprinkles, to serve

  • crisp bacon bits (optional)
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • rough croûtons
  • chopped hard-boiled eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • crumbled blue cheese

Method

  1. Heat the butter in a large saucepan and add the onion, leek and celery. Cook very gently for 10 mins until soft but not coloured. Add the cauliflower, milk and stock. Bring to a simmer, then gently cook for 10-12 mins until the cauliflower is tender. Add the cream and bring back to the boil. Season with salt and nutmeg, then place in a blender and blitz until smooth. If you like, you can sieve the soup to make it even smoother – I think this makes a difference and doesn’t take much more effort, but it’s certainly not essential.

  2. To serve, bring the soup to the table in the pan with a ladle and little dishes of all the different things you want to serve as sprinkles. Let everyone help themselves. I like to take little servings of soup and scatter over something different each time for variety.

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Comments, questions and tips

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Comments (5)

rangasmum's picture
0

A real disappointment as far too bland for our taste, despite adding extra salt and black pepper.

sharonmcniven's picture

I have made this soup on several occasions it is delicious! Really quick and easy to make. I have put broccoli in it as well at times. Let my parents taste it and they love it as well.

sallylhall's picture
5

My family love this soup, I made it without the double cream and was really pleased how creamy it turned out. A good way to use up a glut of homegrown cauliflowers.

Frantic Flapjack's picture
1

I really didn't like this soup - definitely not up to Barney's usual standard. I know it serves 6-8 but there seemed to be gallons of it! Very bland and far too creamy. Couldn't taste cauliflower at all.

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