Crab and Cauliflower Soup

Crab and Cauliflower Soup

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Cauliflower and crab meat is a delicious combination. You must toss the crab with truffle oil, it's as good as restaurant quality.


Serves: 6 

  • 2 heads cauliflower, cut into florets
  • 2 cups (500ml) fish stock
  • 200ml cream
  • 2 spring onions, sliced
  • salt and pepper, to taste
  • 150g picked crab meat
  • 2 tablespoons truffle oil
  • sour cream, to garnish (optional)

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. In a large saucepan, simmer the cauliflower in the fish stock about 30 minutes, until very tender.
  2. Blend the soup until smooth. Add the cream and spring onion, season with salt and pepper and continue to simmer.
  3. In a bowl, toss the crab meat with the truffle oil. Chill until ready to serve.
  4. To serve, ladle the hot soup into 6 bowls, add a tablespoon of sour cream and sprinkle with crab meat.

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