Cauliflower soup

Cauliflower is bang in season and this delicious, easy soup is perfect for a cold January day

What better way to warm yourself up at this time of year than with a cosy, comforting bowl of homemade soup. And while you’re at it, you may as well choose one of the recognised ‘super-foods’ – cauliflower. The nutrient-rich, high in fibre and vitamins vegetable is at its best right now.


  • 1 large cauliflower
  • 25g butter
  • 1tbsp olive oil
  • 1 large potato, peeled and roughly chopped
  • 1 onion, peeled and chopped
  • 1.2 litres chicken or vegetable stock
  • 400ml whole milk
  • 100ml double cream


Remove the stalk from the cauliflower and cut into florets. Heat the butter and olive oil in a large saucepan, then tip in the cauliflower florets, potato and onion. Sweat together for about 10 minutes over a low heat, stirring occasionally, until the vegetables have softened but not coloured. Pour in the stock and bring to the boil. Add the milk with some seasoning and return to a simmer, uncovered, for 10 to 15 minutes until all of the vegetables are soft. Add the cream and purée the soup using a freestanding or handheld stick blender until smooth. Ladle into warmed bowls and serve with warm crusty bread. Perfect!