Cauliflower Soup with Chive Cream

    50 minutes

    A good source of folate and vitamin C, cauliflower shares the health benefit of all brassica (cabbage family) vegetables: that of cancer-fighting phytochemicals.

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    Serves: 4 

    • 1 onion, chopped
    • 1 tablespoon butter
    • 1 head cauliflower (600g), cut into florets
    • Nutmeg
    • 2 cups low-fat milk
    • Salt
    • White pepper
    • 2 tablespoons cream
    • 2 tablespoons chopped fresh chives

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Sweat the onion in the butter in a large saucepan for 5 minutes, making sure it does not brown. Add the cauliflower and a pinch of nutmeg and sweat for a further 5 minutes over moderately low heat.
    2. Cover with the milk, bring to the boil and simmer for about 20 to 30 minutes until the cauliflower is soft.
    3. Purée the soup in a blender, then pass through a fine sieve. Pour into a clean saucepan and gently reheat. Season to taste with salt and pepper.
    4. Mix the cream and chives together. Ladle the soup into individual serving bowls and top with the chive cream.

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