This is a softly flavoured, comforting soup with a smooth, creamy texture created entirely from the vegetables themselves. Cauliflower cooks down into a mild, rounded base that feels nourishing without being heavy.
It is a reliable recipe for beginners and works well as a simple lunch or light supper. The flavour is calm and adaptable, making it a good family staple.
Recipe Information Block
Serves: 4
Prep time: 15 minutes
Cooking time: 30 minutes
Equipment: Large saucepan, wooden spoon, stick blender or jug blender
Ingredients
-
1 tablespoon olive oil
-
20 g butter
-
1 medium onion, finely chopped
-
1 medium cauliflower
-
1 medium potato, peeled and diced
-
900 ml vegetable stock
-
Salt and black pepper, to taste
Step-by-Step Method
-
Remove the leaves from the cauliflower and cut it into small florets. Roughly chop the stalk, discarding only the very tough end.
-
Heat the olive oil and butter together in a large saucepan over low to medium heat. Add the onion and cook gently for 6 to 8 minutes until soft and translucent, stirring often.
-
Add the cauliflower and potato to the pan. Stir well so the vegetables are coated in the oil and butter.
-
Pour in the vegetable stock and bring to a gentle simmer. Cover with a lid and cook for 18 to 20 minutes, until the vegetables are completely tender.
-
Remove from the heat and blend the soup until smooth.
-
Return the soup to low heat, season with salt and black pepper, and warm through gently without boiling.
Practical Tips
-
Cut the cauliflower into even pieces so it cooks evenly.
-
Keep the heat gentle when softening the onion to avoid bitterness.
-
If the soup feels too thick, add a little hot stock or water.
Variations
-
Stir in a splash of milk for a softer finish.
-
Add a small pinch of ground nutmeg for gentle warmth.
Serving Suggestions
Serve hot with buttered bread, toast, or a simple cheese sandwich.
Storage and Reheating
Allow the soup to cool completely before storing. Keep in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently, stirring well.
