As the weather gets colder, there’s nothing better than a warm and hearty bowl of soup. This cream of cauliflower soup recipe is the perfect dish for dinner, and it’s sure to be a hit with the whole family.
As the chillier months draw near, we’re stepping into ‘soup season’ – that magical period when nothing beats a piping hot bowl of soup paired with a crusty bread roll.
There’s an abundance of scrumptious soup varieties available, from leek and potato to French onion and chicken noodle – genuinely something to satisfy every palate. One nourishing choice is a lovely velvety cauliflower soup.
Last October, Alfie Steiner, who shares content on Instagram as @alfiecooks, posted a recipe for a soothing cream of cauliflower soup.
Sharing a video of the recipe as part of his ‘Soup Season’ collection, he described his creation: “It’s hearty, comforting + a soup guaranteed to keep you warm this autumn.”
Alongside the cauliflower, Alfie incorporates a potato into the soup, taking it to an entirely new dimension. The potato gives the soup body and contributes to making it even more luxuriously creamy, reports the Express.
Alfie’s fans were quick to respond to the video, with numerous people expressing their views on this delectable recipe.
One commented: “Guys this is hands down the best recipe – I have tried it about 3 times now and everyone loves it.”
Meanwhile another said: “I’m making this soup from time to time. It’s sooo good. My family loves it. Thank you for this recipe.”
And a third said: “This soup is so good. It’s reconciled my daughter to cauliflower. It’s now her best soup recipe. She asks me for it every week. Thanks! ! !”
Cream of cauliflower soup
Ingredients (Serves 4-6)
- One large cauliflower
- One white onion
- One medium potato
- One tablespoon of butter
- Four garlic cloves
- One tablespoon of fresh thyme
- One litre of vegetable stock
- 250ml of cream (Alfie uses Flora Plant Double)
- Two tablespoons of nutritional yeast (optional)
- Chives, chopped
- Chilli oil
- Olive oil
- Salt
- Pepper
Method
Firstly, remove the leaves from the cauliflower (you can roast these and have them as a snack later). Separate the florets and chop the stalk. Dice the onions and potatoes.
Heat one tablespoon of olive oil in a saucepan over medium-high heat. Add the butter and wait until it’s melted, then add the onions, potatoes and a pinch of salt.
Allow to soften for five to 10 minutes.
Chop the garlic and thyme leaves and add them to the saucepan, mix, and fry until fragrant. Then add the cauliflower florets, reserving a few for a garnish, stir and cook for a further five minutes.
Prepare the vegetable stock and then add it to the pan, adding enough so that all the veg is covered. Bring to a boil, then reduce and simmer until the cauliflower has softened.
Add the cream and nutritional yeast and stir well.
Transfer from the pan to a blender and blitz until creamy and smooth. Season to taste with salt and pepper, adjusting consistency with a splash more stock if needed.
Slice the leftover cauliflower florets in half, then fry in a pan until caramelised.
Ladle the soup into bowls, top with the cauliflower pieces, chopped chives, a swirl of cream and chilli oil. Serve immediately with hot buttered toast.