Cauliflower soup recipes
Our top 3 of 7 Cauliflower soup recipes
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Creamy Cauliflower Soup
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Annie Bell's Cauliflower and Coriander Soup
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Cauliflower & Chirizo Soup
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Ingredients
- THE SOUP
- ¾ Kg Fresh Cauliflower
- 1½ Oxo Vegetable Cube
- 100ml Evaporated Milk
- ½ Ltr Water
- White ground pepper to season
Method
- 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.
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Add commentIngredients
- 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
Method
- 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.
- 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.
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Tips
You can omit the parsnip from the recepie, however it really adds an extra layer of flavour to the finished dish.
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Add commentIngredients
- 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
Method
- 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.
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