Cauliflower Soup

Yet another puree soup, I love them. I bought some great cauliflower from my veggie guy, I was not planning to get some but he managed to convince me to buy some. What to do with it? I rummaged my cookbooks for inspiration.

This recipe is adapted from the Cauliflower vichyssoise recipe in the French Lessons Cookbook by Justin North. My version is vegetarian by virtue of using a great vegetable stock. The recipe for my vegetable stock is here.

  • 30mls(2 tbsp) vegetable oil.
  • 1 onion, finely sliced.
  • 2 garlic cloves, finely sliced.
  • 1 cauliflower, broken into small florets.
  • 4 sprigs of thyme.
  • 1 litre vegetable stock.
  • Lemon juice.
  • Chives, chopped .
  • Salt & white pepper.
  • Cayenne pepper.
  1. Sweat the cauliflower, onion, garlic & thyme in the vegetable oil until onion is soft.
  2. Add the vegetable stock then bring the soup to a boil, then reduce the heat & simmer for 20 minutes.
  3. Remove thyme sprigs & bay leaf from the pot.
  4. Spoon the cauliflower into a blender, cover the cauliflower with the cooking liquid, then blend.
  5. You can obtain your desired consistency by controlling amount of liquid added to the blender. So, if you want a thicker soup add less cooking liquid to blender.
  6. Season soup with few drops of lemon juice, salt & pepper according to your taste.
  7. Serve garnished with chopped chives & cayenne pepper. This soup is great served hot or chilled.

Cauliflower Soup

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