Mary Berry Cauliflower Soup Recipe
Mary Berry’s Cauliflower Soup is a velvety vegetable soup made with tender cauliflower florets, onions, and stock, finished with milk or cream for a rich, smooth texture. The mild flavour of cauliflower pairs beautifully with subtle seasonings, creating a comforting and satisfying bowl of goodness.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
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Butter or olive oil – 1 tbsp
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Onion – 1 large, finely chopped
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Garlic – 1 clove, crushed
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Cauliflower – 1 large head (about 800g), cut into florets
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Potato – 1 medium, peeled and diced (for extra creaminess)
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Vegetable or chicken stock – 1 litre
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Milk or cream – 150ml
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Salt and pepper – to taste
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Fresh parsley or chives – for garnish
Instructions
Heat the butter or olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until soft and translucent. Stir in the garlic and cook for another minute to release its flavour.
Add the cauliflower florets and potato pieces to the pan. Stir well to coat the vegetables with the onion mixture.
Add the stock, bring to a gentle boil, then lower the heat. Cover and simmer for 20 minutes, or until the vegetables are tender and soft.
Remove from heat and use a hand blender or transfer to a jug blender. Blend until smooth and creamy. Add a little more stock if it’s too thick.
Return the blended soup to the pot. Stir in the milk or cream, season with salt and pepper, and heat gently without boiling.
Ladle the soup into bowls, garnish with fresh parsley or chives, and serve with warm crusty bread or toasted rolls.
Find it online: https://maryberrycooks.co.uk/mary-berry-cauliflower-soup/