Creamy Cauliflower Soup (371 calories per serve)

Cauliflower would be the last ingredient I would think of using in a soup. I don’t even eat cauliflower that often to be honest. And it’s not even a flower! But I did have a large, whole cauliflower in the fridge that was starting to get brown spots so I thought I might as well use it. This is my version of “Potage Dubarry,” a French soup that turns the humble cauliflower into a sophisticated creme du chou-fleur. It tastes divine and I even surprised myself with how much I liked cauliflower … in a soup. I’m a bit of a carnivore so I decided to add in chorizo as inspired by BBC Good Food,  but obviously you can just take that out for a vegetarian version.

Prep time 30 mins

Cook time 15 mins

Serves 6


1 whole cauliflower, cut into little florets
2 medium potatoes, diced into small pieces
2 small brown onions, sliced (you can also use shallots but they’re more expensive)
25g butter
600ml light thickened cream
500ml vegetable stock
2 chorizos, sliced
1 sprig of parsley

Set aside a couple of handfuls of the cauliflower florets. This will be used as garnish later on.

Melt the butter in a pot and fry the onions until they soften a little. Then add the cauliflower, potatoes, thickened cream, and vegetable stock.

Bring to the boil and let it simmer for 15 minutes or until the potatoes and cauliflower have softened.

Meanwhile, heat up the olive oil in a pan. Fry the chorizo and cauliflower florets (that you set aside previously) until they get a little burnt at the edges. Remove from the heat and place on a paper towel.

Purée the soup using a stick blender or food processor until smooth and consistent. It should be like watery mashed potato.

Garnish with the chorizo, fried cauliflower florets, and parsley and serve.

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