Blended cauliflower soup
A velvety cauliflower soup made with butter-soft onions, cream, mustard and nutmeg - comforting, smooth and perfect for a warming lunch or starter.
Updated : 30 December, 2025
Easy
About 20 min.
Ingredients
750 grams
Cauliflower
55 grams
Butter
2
Onion
750 milliliters
Chicken broth
150 milliliters
Heavy cream
3 tablespoon
Chives
2 teaspoon
Dijon mustard
pinch
Nutmeg
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Remove and discard the outer leaves from the cauliflower. Break up the remaining head, including the stalk, and cut everything into evenly sized pieces, about 2.5cm/1in.
Step 2
Place the butter in a deep saucepan over a high heat. When it has melted, add the onions and cook for a few minutes until they begin to soften.
Step 3
Add the cauliflower pieces and the stock to the pan, season with salt and freshly ground black pepper, then cover with a lid. Lower the heat and let the soup simmer gently for about 20 minutes, stirring occasionally, until the cauliflower is completely tender.
Step 4
Take the pan off the heat and blend the soup until smooth using a stick blender, blender or food processor.
Step 5
Return the soup to the pan over a low heat. Stir in the cream, chives, mustard and nutmeg until fully combined.
Step 6
Taste and adjust the seasoning if needed, then serve the soup piping hot, garnished with a sprinkling of chopped chives.
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