Quick Cauliflower Soup recipe

Cauliflower soup

Many people find it difficult to love cauliflower but to my mind it is a much underrated vegetable. What I do tend to find is that a good sized cauli is going to be too much for two people to eat at one sitting – even if it’s served as cauliflower cheese. This recipe is great for using up the leftovers whether you’ve already cooked them or they are raw.


Cauliflower leftovers – roughly half a medium sized cauli

1 medium sized onion

Knob of butter

1 tsp smooth mustard – I’ve used English and Dijon

I clove garlic – this is optional, I find it adds depth to the flavour but if I don’t have any in the cupboard I don’t worry about it

Stock – you need enough to just cover the cauli so amount will vary. I’ve used chicken stock, beer and also low alcohol white wine, depending on what I have in the cupboard

Stilton – I use a 2-3 inch piece depending on how much cauli I’m using. If you don’t like stilton most hard cheeses will work.

Cream – if you want a particularly rich soup or prefer not to add cheese. Single, double or sour all work.

Melt the butter in a saucepan that is large enough to hold all of the cauliflower with about an inch or two of space at the top of the pan. Add the finely chopped onion and cook until it is soft but not coloured. Add the mustard and mix for a minute or two until the onions are well coated. You might also like to add some garlic to the mixture, I find one clove adds the right amount of taste without overpowering the rest of the ingredients.

Chop or break the cauliflower into reasonably small pieces and stir them into the pan. Keep stirring for two or three minutes until everything is well coated. Then add some salt and pepper. Stir through again and then compact the mixture at the bottom of the saucepan.

Add your stock. The liquid should just cover the vegetables. Too little and your soup will be very thick, too much and it will be very watery. Bring to the boil and then leave to simmer for 10 to 15 minutes. Timings will vary depending on whether your cauli was raw or already cooked. What you are looking for is the mixture to be hot through and the cauli to be just soft enough to pierce the stems with a fork.

Remove the pan from the heat and liquidise the contents. I have a hand-held blender that I just use directly into the pan. I tend to blend until it is totally smooth but tastes vary.

Return the soup to the heat and break in the stilton. Simmer until the cheese has melted through. Be warned this soup tends to bubble a lot, even on simmer, so best to keep an eye on the pan if you don’t want soup splashes everywhere.

If you are using the cream as well as or instead of the cheese, add now. Check the taste and add a little extra salt or pepper if necessary. If you want to have a richer colour you could also add a pinch of turmeric. Cook for another minute or so and it’s ready to serve.

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