Cream of Cauliflower Soup

Name: Cream of Cauliflower Soup
Yield: 4 servings
Ingredients: 1 large cauliflower; 1 white onion; 1 medium potato; 1 tbsp butter; 4 garlic cloves; 1 tbsp fresh thyme; 1 l vegetable stock; 250 ml cream; 2 tbsp nutritional yeast (optional); Chives; Chilli Oil; Olive oil; Salt; Pepper

Serves 4

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Cream of Cauliflower Soup

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Serves 4

Directions

1Remove the leaves from the cauliflower (roast as a snack for later), then pick the florets and roughly chop the stalk.
2Dice the onion and potatoes.
3Warm 1 tbsp olive oil in a saucepan at a medium-high heat. Add the butter and melt.
4Add the onions and potatoes with a pinch of salt. Allow to soften for 5-10 minutes.
5Chop the garlic and thyme leaves, then add and mix, frying until fragrant.
6Add the cauliflower florets (reserve a few for garnish) and stir, cooking for a further 5 minutes.
7Prepare the vegetable stock and add enough to the pan to cover the veg.
8Bring to a boil, then reduce and simmer until cauliflower has softened.
9Add the cream and nutritional yeast if using, stirring well.
10Get everything into a blender and blitz until creamy and smooth. Season to taste with salt and pepper, adjusting consistency with a splash more stock if required.
11Slice the leftover cauli in half, then fry in a pan until caramelised.
12Ladle the soup into bowls, top with the cauli pieces, chopped chives, a swirl of cream and chilli oil.
13Serve with hot buttered toast and enjoy!

Ingredients

1 large cauliflower
1 white onion
1 medium potato
1 tbsp butter
4 garlic cloves
1 tbsp fresh thyme
1 l vegetable stock
250 ml cream
2 tbsp nutritional yeast (optional)
Chives
Chilli Oil
Olive oil
Salt
Pepper

Equipment

saucepanblenderbowlspoonpan

Tips

Reserve a few cauliflower florets for garnish.
Adjust consistency with a splash more stock if required after blending.
Serve with hot buttered toast.

Cream of Cauliflower Soup

Serves 4

tiktok.com

Cream of Cauliflower Soup

tiktok.com

Serves 4

Directions

1Remove the leaves from the cauliflower (roast as a snack for later), then pick the florets and roughly chop the stalk.
2Dice the onion and potatoes.
3Warm 1 tbsp olive oil in a saucepan at a medium-high heat. Add the butter and melt.
4Add the onions and potatoes with a pinch of salt. Allow to soften for 5-10 minutes.
5Chop the garlic and thyme leaves, then add and mix, frying until fragrant.
6Add the cauliflower florets (reserve a few for garnish) and stir, cooking for a further 5 minutes.
7Prepare the vegetable stock and add enough to the pan to cover the veg.
8Bring to a boil, then reduce and simmer until cauliflower has softened.
9Add the cream and nutritional yeast if using, stirring well.
10Get everything into a blender and blitz until creamy and smooth. Season to taste with salt and pepper, adjusting consistency with a splash more stock if required.
11Slice the leftover cauli in half, then fry in a pan until caramelised.
12Ladle the soup into bowls, top with the cauli pieces, chopped chives, a swirl of cream and chilli oil.
13Serve with hot buttered toast and enjoy!