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Cauliflower soup in two bowls

Cauliflower soup

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Rating: 5 out of 5.59 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-6

Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread

  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal176
low infat8g
saturates3g
carbs14g
sugars10g
fibre6g
protein8g
salt0.4g
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Ingredients

  • 1 large cauliflower (1.5kg), cut into florets
  • ½ tbsp ground cumin
  • 2 tbsp olive oil , plus extra for drizzling
  • 4 thyme sprigs
  • 1 onion , finely chopped
  • 1 celery stick, finely chopped
  • 1 garlic clove , crushed
  • 750-850ml veg or chicken stock
  • 100ml single cream
  • ½ small bunch of parsley , finely chopped

Method

  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme. 

  • STEP 2

    Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins. 

  • STEP 3

    Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil. 

Goes well with

Recipe from January 2020, January 2020

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Overall rating

Rating: 5 out of 5.59 ratings
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