Mary Berry’s Cauliflower Soup is a creamy and comforting dish that’s perfect for any time of the year. This simple soup highlights the delicate, mild flavor of cauliflower, balanced with onions and a light cream finish. With just a few ingredients, this soup is both easy to make and packed with warmth and nourishment. Whether you’re looking for a light lunch or a cozy dinner, this cauliflower soup is sure to satisfy.
What Is Mary Berry Cauliflower Soup?
Mary Berry’s Cauliflower Soup is a smooth and creamy soup made from fresh cauliflower, onions, and stock, blended to perfection. It’s finished with a touch of cream, giving it a rich texture while maintaining a light and fresh flavor. This soup is a great way to enjoy cauliflower’s subtle flavor in a comforting, wholesome meal.
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Why You Should Try This Recipe
- Light and Creamy: Perfect for a cozy meal without being too heavy.
- Quick to Make: Ready in under 30 minutes, making it ideal for weeknight meals.
- Healthy and Nutritious: Packed with vitamins and fiber from fresh cauliflower.
- Customizable: Add herbs or spices for extra flavor.
- Freezer-Friendly: Make a big batch and freeze portions for later.
Ingredients Needed to Make Mary Berry Cauliflower Soup
To make one large pot (serves 4-6), gather the following ingredients:
- 1 large cauliflower, roughly chopped (about 500g/1 lb): The star ingredient that gives the soup its mild flavor.
- 1 large onion, finely chopped: Adds sweetness and depth to the soup.
- 2 cloves garlic, minced (optional): For an extra layer of flavor.
- 2 tbsp butter or olive oil: For sautéing the vegetables.
- 1 liter (4 cups) vegetable or chicken stock: Forms the base of the soup.
- 150ml (½ cup) double cream or milk (optional): Adds a creamy finish.
- Salt and pepper, to taste: For seasoning.
- Fresh parsley (optional, for garnish): Adds a fresh touch and color.
Equipment
Here’s what you’ll need to make Mary Berry Cauliflower Soup:
- Large pot or Dutch oven: For cooking the soup.
- Wooden spoon or spatula: For stirring the vegetables.
- Blender or immersion blender: Blend the soup to create a smooth consistency.
- Ladle: For serving the soup.
Instructions to Make Mary Berry Cauliflower Soup
Step 1: Sauté the Vegetables
- Heat the butter or olive oil in a large pot over medium heat.
- Add the chopped onion and garlic (if using), and sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.
Step 2: Add the Cauliflower and Stock
- Stir in the chopped cauliflower and cook for another 2-3 minutes.
- Pour in the vegetable or chicken stock and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the cauliflower is tender.
Step 3: Blend the Soup
- Use an immersion blender or transfer the soup to a blender and blend until smooth. If you prefer a chunkier texture, blend only part of the soup.
- Stir in the double cream or milk (if using) for a creamy finish.
Step 4: Season and Serve
- Taste the soup and season with salt and pepper to your liking.
- Ladle the soup into bowls and garnish with freshly chopped parsley if desired.
What Goes Well with Mary Berry Cauliflower Soup?
Here are some great pairings for Mary Berry Cauliflower Soup:
- Crusty Bread: Perfect for dipping into the creamy soup.
- Garlic Bread: Adds a crispy, garlicky side to balance the soup’s mild flavor.
- Cheese Toasties: A delicious, cheesy companion for a heartier meal.
- Green Salad: A light, fresh salad pairs well with the creamy texture.
- Herb Crackers: For a crunchy texture to complement the smooth soup.
Expert Tips for Making the Best Mary Berry Cauliflower Soup
To make your Cauliflower Soup even better, follow these tips:
- Use Fresh Cauliflower: Fresh cauliflower will give the soup the best flavor. Look for firm, white florets.
- Don’t Overcook the Cauliflower: Cook until tender, but avoid overcooking to maintain a fresh flavor.
- Blend for Desired Texture: Blend the soup until smooth or leave some chunks for a more rustic feel.
- Add Herbs: Adding fresh thyme or parsley can enhance the flavor of the soup.
Easy Variations of Mary Berry Cauliflower Soup
Looking to change up this classic recipe? Try these variations:
- Cheesy Cauliflower Soup: Stir in grated cheddar or Parmesan cheese for a richer flavor.
- Spiced Cauliflower Soup: Add curry powder or cumin for a warm, spicy twist.
- Vegan Option: Use olive oil and skip the cream for a vegan-friendly version.
- Cauliflower and Potato Soup: Add diced potatoes for extra heartiness and thickness.
- Herb-Infused Soup: Simmer with a bay leaf or thyme for added depth.
Best Practices to Store Mary Berry Cauliflower Soup
Here’s how to store your soup for later:
- Refrigeration: Store the soup in an airtight container in the fridge for up to 3 days.
- Freezing: The soup can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container.
- Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through.
Best Practices to Reheat Mary Berry Cauliflower Soup
Reheating this soup is simple:
- Stovetop: Reheat the soup in a pot over medium heat, stirring occasionally until heated through.
- Microwave: Heat individual portions in the microwave on medium power for 2-3 minutes, stirring halfway through for even heating.
How Can I Make Mary Berry Cauliflower Soup Healthier?
For a healthier version of this soup, try these tips:
- Skip the Cream: Use milk or a plant-based alternative to reduce calories and fat.
- Use Low-Sodium Stock: Opt for low-sodium vegetable or chicken stock to control salt intake.
- Add More Vegetables: Stir in spinach or kale at the end of cooking for added nutrients.
Nutrition Value (per serving)
- Calories: 150
- Fat: 8g
- Carbohydrates: 14g
- Protein: 4g
- Fiber: 4g
- Sugar: 3g
FAQs
Can I freeze Mary Berry cauliflower soup?
Yes, Mary Berry cauliflower soup can be frozen. Let the soup cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
How do I make cauliflower soup creamier?
To make cauliflower soup creamier, you can add extra cream, milk, or even a dollop of crème fraîche. Another option is to blend the soup until very smooth or add a potato to the soup while cooking, which helps thicken and enrich the texture.
How do I prevent cauliflower soup from being bland?
Season your soup well with salt and pepper, and consider adding aromatics like garlic, onions, or fresh herbs such as thyme. Sautéing the vegetables before adding the stock also helps bring out their natural flavors, enhancing the overall taste of the soup.
Can I make this cauliflower soup vegan?
Yes, you can make this soup vegan by using olive oil instead of butter and replacing the cream with a plant-based alternative such as coconut milk or almond milk. Use vegetable stock for a fully vegan version of the soup.
Final Words
The Mary Berry Cauliflower Soup Recipe is a comforting and wholesome dish that’s perfect for any occasion. With its creamy texture and delicate flavor, this soup is sure to be a favorite for both light lunches and cozy dinners.
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Mary Berry Cauliflower Soup
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: British
Description
Mary Berry’s Cauliflower Soup is a smooth and creamy soup blended to perfection, made from fresh cauliflower, onions, and stock. It’s finished with a touch of cream, giving it a rich texture while maintaining a light and fresh flavor. This soup is a great way to enjoy cauliflower’s subtle flavor in a comforting, wholesome meal.
Ingredients
- To make one large pot (serves 4-6), gather the following ingredients:
- 1 large cauliflower, roughly chopped (about 500g/1 lb): The star ingredient that gives the soup its mild flavor.
- 1 large onion, finely chopped: Adds sweetness and depth to the soup.
- 2 cloves garlic, minced (optional): For an extra layer of flavor.
- 2 tbsp butter or olive oil: For sautéing the vegetables.
- 1 liter (4 cups) vegetable or chicken stock: Forms the base of the soup.
- 150ml (½ cup) double cream or milk (optional): Adds a creamy finish.
- Salt and pepper, to taste: For seasoning.
- Fresh parsley (optional, for garnish): Adds a fresh touch and color.
Instructions
Step 1: Sauté the Vegetables
- Heat the butter or olive oil in a large pot over medium heat.
- Add the chopped onion and garlic (if using), and sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.
Step 2: Add the Cauliflower and Stock
- Stir in the chopped cauliflower and cook for another 2-3 minutes.
- Pour in the vegetable or chicken stock and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the cauliflower is tender.
Step 3: Blend the Soup
- Use an immersion blender or transfer the soup to a blender and blend until smooth. If you prefer a chunkier texture, blend only part of the soup.
- Stir in the double cream or milk (if using) for a creamy finish.
Step 4: Season and Serve
- Taste the soup and season with salt and pepper to your liking.
- Ladle the soup into bowls and garnish with freshly chopped parsley if desired.
