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Cream of cauliflower soup with sprinkles

Cream of cauliflower soup with sprinkles

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Rating: 3 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 6 - 8

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal302
fat21g
saturates11g
carbs14g
sugars12g
fibre5g
protein16g
low insalt0.67g
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Ingredients

Sprinkles, to serve

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2010

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Overall rating

Rating: 3 out of 5.5 ratings
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