Cauliflower Soup
This cauliflower soup is a comforting and creamy dish that highlights the delicate flavors of cauliflower blended with aromatic spices. It's a perfect choice for a cozy dinner to warm you up on chilly days. So grab a bowl, top it with a dollop of cream, and enjoy this flavorful and satisfying soup.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 onion
- 1 garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 800g/1¾lb cauliflower
- 1 litre/1¾ pints chicken or vegetable stock
- 150ml/5fl oz double cream
Instructions
- For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until just softened.
- Add the ground cumin and ground coriander and fry for a further 1-2 minutes, or until fragrant.
- Add the chopped cauliflower and chicken stock. Bring the mixture to the boil, then reduce the heat and simmer for 8-12 minutes, or until the cauliflower is tender. Remove from the heat and set aside to cool.
- Carefully pour the soup mixture into a food processor and blend to a purée (or alternatively, use a stick blender in the saucepan). Return the puréed soup mixture to the pan and add the cream. Season, to taste, with salt and freshly ground black pepper and warm through for 1-2 minutes.
- To serve, divide the cauliflower soup equally among four serving bowls. Serve with crusty bread and butter.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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