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Creamed Cauliflower Soup

By missericacourt (GoodFood Community)
  • Rating: 1 out of 5.1 rating
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  • Preparation and cooking time
    • Total time
  • Easy
  • 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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Ingredients

  • 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

  • extra cream and parsley sprigs, for serving

Method

  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 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.
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    Rating: 1 out of 5.1 rating
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