Cauliflower soup
A silky cauliflower soup with warm spices, cream, and a smooth finish. Perfectly comforting and delicious served with crusty bread.
Updated : 01 October, 2025
Easy
About 20 min.
Ingredients
1 tablespoon
Olive oil
1
Onion
1
Garlic
1 teaspoon
Ground cumin
1 teaspoon
Ground coriander
800 grams
Cauliflower
1 liter
Vegetable broth
150 milliliters
Heavy cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a large, heavy-based saucepan set over medium heat. Add the onion and garlic, cooking for 2-3 minutes until softened. Stir in the ground cumin and ground coriander and cook for another 1-2 minutes until aromatic.
Step 2
Add the chopped cauliflower and pour in the chicken stock. Bring the mixture to a boil, then lower the heat and simmer gently for 8-12 minutes, or until the cauliflower is tender. Remove from the heat and allow to cool slightly.
Step 3
Transfer the mixture to a food processor and blend until smooth, or use a stick blender directly in the pan. Return the puréed soup to the saucepan and stir in the cream. Season with salt and freshly ground black pepper to taste, then warm through for 1-2 minutes.
Step 4
Ladle the soup into four serving bowls and serve alongside crusty bread and butter.