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
Scale
- 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.