This cauliflower recipe is a creamy and comforting soup, perfect for the winter months. Try it for lunch with some good bread after a walk on a chilly day. This deliciousness takes only 30 mins to make and is perfect if you fancy something a little different what brings simple ingredients like cauliflower, potato, onion and a rich stock together to make one mouth-watering bowl of warming comfort.
- 1 big cauliflower 800g -1000g
- 25g butter
- 1 tbsp olive oil
- 1 large potato, about 250g, peeled and roughly chopped
- 1 onion, peeled and chopped
- 1 liter chicken or vegetable stock
- about 250ml ( or more!) whole milk
- pinch of nutmeg
- 2 tbsp parmesan or cheddar cheese, grated
- fresh thyme
- slice of white sour dough bread
- 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. ( brown cauliflower will change the taste and colour of your soup)
- Pour in the stock and bring to the boil. Add the milk with some seasoning and return to a simmer. Now simmer, uncovered, for 10–15 minutes until all of the vegetables are soft. Add the milk ( from my experience amount of milk you will need may be every time different. Pour about 100 mil first and see how creamy the soup is. Sometimes you might need 250 ml or more. Purée the soup using a freestanding or handheld stick blender until smooth. Add salt, pepper and nutmeg to taste.
- For the toastie. Preheat the oven to 200 C. Spread cheese on the slice of your bread and place in the oven for 10-12 min.
- Serve the soup and toasty when both warm