Delicious Cauliflower Soup

⏱ 3 min read

A number of trips to Zurich have led to me sampling lots of versions of cauliflower soup as it is a seasonal staple on the menus of many restaurants. Here is my version which uses organic cauliflower with creamy white florets and vibrant green leaves. You can scatter some cheese over it once cooked if you like, although it still tastes very good without. Or for a special finish you might like to add a small slice of cheese on toast with a little bit of fruit chutney on top. 

The vegetable stock is key here so please click for the link in these pages.

Cauliflowers are in season in the UK from September to June each year.

For 4 – 6

2 – 3 tbsp extra virgin olive oil

2 medium onions, peeled and finely chopped 

A medium cauliflower. Remove any tough outer leaves but keep the tender ones.

750ml vegetable stock

500ml full fat milk

Sea salt flakes 

Half of a whole nutmeg

A tsp of good butter to enrich the soup

To finish: –

Some finely chopped parsley

Optional cheese grated or crumbled, or small slices of cheese on toast with some fruit chutney as mentioned above. A good Cheddar or some Stilton would be nice.

You will also need a blender or stick blender and a sturdy pan with a well-fitting lid.

Melt the butter in a sturdy pan over medium heat and stir in the onions. Put the lid on the pan, reduce the heat to low and let the onions sweat until meltingly soft. This will take about 30 minutes.

Break or cut the cauliflower florets and stalk into small pieces and slice any tender green leaves finely.

When the onions are meltingly soft, stir in the cauliflower, stock and milk and a generous pinch of sea salt flakes. Bring to the boil and then reduce the heat to simmer for about 35 minutes or until the cauliflower is completely tender.

Blend the soup until completely smooth.

 Stir in about half of a whole nutmeg, grated, and then taste the soup as you may want to add a little more salt or grated nutmeg, it’s up to you. 

Stir in the extra butter to enrich if using. 

Reheat the soup before serving in warm bowls with a sprinkling of chopped parsley and, if you like, some grated or crumbled cheese or cheese toasts and chutney.

See also: – Spiced Pear Chutney – Cauliflower Cheese – Vegetable Stock

If you want a healthier and more environmentally friendly diet, a good start would be to cook from scratch, avoid buying ready-processed meals, and so avoid foods with a high sugar and salt content. Have a look at food labels, you will likely be amazed by how much salt and sugar is included and, worse, how many of the ingredients are not recognisable as food.

Sherbhert champions delicious, healthy and sustainable food where its production minimises environmental damage, exploitation, animal suffering and subsequent processing. Sherbhert’s recipes are simple and use mainly UK organic seasonal produce sourced as locally as possible.

Sherbhert occasionally recommends suppliers entirely because of their good produce and ethos.