Simply The Best Creamy Cauliflower Soup Recipe

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When in London, stop by Hampstead cafe Ginger & White for superb coffee, baked goods and fresh, simple food made with the best British ingredients. Their new cookbook is a must-read for fans of this new spin on classic cuisine. Cauliflower soup is hearty comfort food you'll make over and over again.

When cooked for a long time, cauliflower has a beautiful, velvety texture with a nutty and slightly spicy flavor. It goes excellently with blue cheese, but it needs some sharpness to stop the whole thing from getting too cloying, so we add lemon and a spoonful of chutney as a garnish.

Reprinted with permission from The Ginger & White Cookbook

Simply The Best Creamy Cauliflower Soup Recipe
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  • 2 large potatoes
  • 1 white onion
  • sprig of thyme
  • 3 1/2 tablespoons butter
  • 2 cloves garlic
  • 1 medium cauliflower (about 1 pound 5 ounces)
  • 1 quart vegetable stock
  • 5/8 cup heavy cream
  • juice of 1/2 lemon
  • 9 ounces blue cheese or Stilton cheese
  • 4 tablespoons chutney (we use pear or apple chutney)
  • freshly ground black pepper
  • slices of toasted granary bread
  1. Place the potatoes and onion in a large saucepan.
  2. Add the thyme and butter, cover, and cook over a low heat until the potato is tender and the onion is translucent.
  3. Add the garlic and cauliflower, stirring to coat in the butter, and cook for 5 minutes.
  4. Pour in the stock, cover, and simmer for 30 minutes, or until the cauliflower is tender.
  5. Blend the soup to a smooth puree, then return it to the saucepan and loosen with a little water if necessary.
  6. Add the cream and heat through.
  7. Season well and add lemon juice to taste.
  8. Set out your soup bowls.
  9. Crumble a little blue cheese or Stilton into each one, spoon the chutney on top, and pour the soup around it.
  10. Add a twist of black pepper on top and serve with slices of toasted granary bread.
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