Cauliflower Soup

    25 minutes

    Everyone seems to like their soup different so season it to your tastes. You can also blend this recipe if you prefer a smooth soup.

    2 people made this

    Serves: 4 

    • 4 cups (1 litre) water
    • 1 small cauliflower, cut into florets
    • 30g butter
    • 3 tablespoons plain flour
    • salt and pepper, to taste
    • all-purpose seasoning, to taste
    • sugar, to taste
    • cream, to taste
    • freshly ground nutmeg

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Heat water in a saucepan and cook cauliflower until just tender but not overcooked - it should still have bite. Drain, reserving liquid.
    2. In a second saucepan melt the butter, add the flour and fry to form a roux, stirring constantly. When the flour just begins to brown, pour in the cauliflower liquid, whisking constantly to dissolve lumps.
    3. Season to taste with salt, pepper, seasoning, sugar, cream and plenty of nutmeg. Add the cauliflower florets back to the soup and reheat. Serve.

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