Velvety Cauliflower Soup

Velvety Cauliflower Soup

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This creamy soup has a very subtle taste - the secret is to use fish stock. It is especially nice topped with a few drops of truffle oil which you can buy at delis.


Serves: 6 

  • 2 heads cauliflower, cut into florets
  • 2 cups (500ml) fish stock
  • 200ml cream
  • 2 spring onions, diced
  • salt and freshly ground pepper, to taste
  • a few drops truffle oil (optional)

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. In a saucepan, simmer the cauliflower with the fish stock until very tender.
  2. Remove from heat and blend with a stick blender until creamy. Return to heat and add the cream and spring onion. Add salt and pepper to taste and simmer a few more minutes.
  3. Serve hot in bowls, drizzles with a few drops of truffle oil if you like.

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