Cream of Cauliflower Soup
Equipment
Ingredients
Main
cauliflower (florets)
1 piece
white onion (diced)
1 piece
medium potato (diced)
1 piece
butter
1 tbsp
garlic (chopped)
4 clove
fresh thyme (chopped)
1 tbsp
vegetable stock
1 l
cream
250 ml
nutritional yeast
2 tbsp
chives
1 tbsp
chilli oil
1 tbsp
olive oil
1 tbsp
salt
1 tsp
pepper
1 tsp
Instructions
Prep cauliflower
Remove the leaves from the cauliflower and reserve for roasting later. Pick the florets and roughly chop the stalk.
Prep vegetables
Dice the onion and potatoes.
Sauté onion and potato
Warm olive oil in a saucepan at medium-high heat. Add butter and melt. Add diced onions and potatoes with a pinch of salt. Allow to soften for 5-10 minutes.
Add garlic and thyme
Chop the garlic and thyme leaves, then add to the pan and mix, frying until fragrant.
Add cauliflower
Add the cauliflower florets (reserve a few for garnish) and stir, cooking for a further 5 minutes.
Simmer soup
Prepare the vegetable stock and add enough to the pan to cover the vegetables. Bring to a boil, then reduce heat and simmer until cauliflower has softened.
Add cream and yeast
Add the cream and nutritional yeast if using, stirring well.
Blend soup
Transfer everything to a blender and blitz until creamy and smooth. Season to taste with salt and pepper, adjusting consistency with a splash more stock if required.
Garnish and serve
Slice the leftover cauliflower in half and fry in a pan until caramelised. Ladle the soup into bowls, top with the cauli pieces, chopped chives, a swirl of cream and chilli oil. Serve with hot buttered toast.
Original recipe
Storage
Reheat on the stove with a splash of stock to restore consistency
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