Cauliflower soup recipes
Our top 3 of 7 Cauliflower soup recipes
- Creamy Cauliflower Soup
- Annie Bell's Cauliflower and Coriander Soup
- Cauliflower & Chirizo Soup
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- THE SOUP
- ¾ Kg Fresh Cauliflower
- 1½ Oxo Vegetable Cube
- 100ml Evaporated Milk
- ½ Ltr Water
- White ground pepper to season
- Remove and discard the outer leaves and exposed stalk from the Cauliflower and cut into small pieces. Place in a large saucepan with the water and boil until soft enough to be transfered with a slotted spoon into a blender to be whizzed for about 5 min's. Blend the Oxo Cubes in the water left on the pan. Return the blended cauliflower to the pan,
- stir well and add more water to make up to 1 Ltr of Soup simmer for a few min's and stir in the Evaporated milk. Season and serve.
- 30g unsalted butter
- 1 onion, peeled and chopped
- 600g cauliflower florets
- 100ml white wine
- 700ml water
- sea salt and ground white pepper
- FOR THE HERB PUREE
- 20g coriander leaves
- 3tbsp extra virgin olive oil
- squeeze lemon juice
- 1. Melt the butter in a large saucepan over a medium-low heat, add the onion, cauliflower and wine and cook for 10-15 minutes, stirring occasionally, until the cauliflower changes from a chalky to a translucent white, without colouring. Add the water, plenty of salt and a little pepper, bring to the boil, cover and cook over a low heat for 15 minutes. Purée in a blender and return to the pan to heat through.
- 2. In a food processor, whiz the coriander, olive oil, lemon juice and a pinch of salt to a purée. Serve the soup with a spoon of the herb purée drizzled over.
- Skinny beef
- 1. Have ready a 300g piece beef fillet. Bring the meat to room temperature 20 minutes before cooking. Heat a frying pan over a medium-high heat. Brush the beef all over with olive oil and generously season it. Sear the beef in the pan for 3-4 minutes on all four sides until medium-rare.
- 2. Place on a rack set over a plate, loosely cover with foil and leave to cool, then wrap the beef in the foil and chill for 1 hour.
- 3. To serve, finely slice the beef and arrange on a plate with coleslaw.
- 1. Make a dressing by combining 3 tbsp sour cream, a squeeze of lemon, a pinch of salt and the juice from a small wedge of onion, squeezed using a garlic press.
- 2. Arrange on a serving plate 1 peeled sliced carrot, half an apple sliced thinly, a handful of watercress and some sliced savoy cabbage (use about a third of a cabbage, the heart only).
- 3. Dress with 2 tbsp walnut oil, a squeeze of lemon and a few flakes of salt. Spoon the cream dressing over, dust with cayenne and scatter over 30g chopped macadamias.
You can omit the parsnip from the recepie, however it really adds an extra layer of flavour to the finished dish.
- 50g Butter
- 2 small Cauliflower heads. broken inro florets
- 1 chorizo sausage. sliced
- Flat leaf parsley
- 600ml Milk
- 600ml Chicken Stock
- 1 large Parsnip. chopped
- 1) Heat 1/2 the butter in a large pan, and add the culiflower florets and the peeled and chopped parsnip and season to taste. Add both the chicken stock and milk and cook until softned.
- 2) In a small seperate pan, gently heat the remaining butter and add the sliced chorizo.
- 3) Blend the cauliflower and stock mixture until thick and creamy, and return back to the pan to heat thruogh ready for serving.
- 4) Meanwhile make sure the chorizo isnt burning, but you do want it to crisp a little, when nearly ready add the parsley.
- 5) Divide and spoon the soup into bowls and add a few slices of the chorizo sausage into the centre and drizzle a little of the oil to decroate, and serve with warm crusty bread.