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Member recipe

Creamed Cauliflower Soup

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(1 ratings)

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Serves 6

A simple, creamy, satisfying soup, that you can serve hot for winter nights, or cold for al fresco summer afternoons.

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  • 1 large cauliflower, florets, stems and leaves, chopped
  • 1 large potato, peeled and chopped
  • 2tsp olive oil
  • 1/2 tsp ground cumin
  • 100ml single cream
  • small bunch parsley, finely chopped
  • 20g leeks, finely chopped
  • extra cream and parsley sprigs, for serving


    1. Put the cauliflower and potatoes in a large saucepan and cover with water. Bring to the boil and simmer for around 10-15 minutes until both are very soft.
    2. Stir in the olive oil, cumin and plenty of seasoning to taste. Whizz in a blender (or use a stick blender) until very smooth. Tip back into the pan and reheat.
    3. Stir in the cream, parsely and chopped leeks. At this point, either serve as it is (piping hot), or tip into a suitable container, cool to room temperature then chill in the fridge for at least two hours before serving.
    4. To serve, pour into deep bowls, and swirl in a little extra cream to each bowl for an attractive finish, and top with a parsley sprig.

Comments, questions and tips

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19th Jul, 2017
Unfortunately this recipe was incredibly bland and tasted like liquid cauliflower :( I ended up adding 4 times as much cumin, a lot of stock, more leek, oodles of salt and pepper, and some cheese to give it some flavour.
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