Today’s Lunch: Cauliflower Soup

How-To-Make Cauliflower Soup

cauliflowerSoup_8Feb13This will either taste deliciously subtle … or it will remind you of milky dishwater.


It’s a very delicate soup with minimal ingredients: one large cauliflower cut into florets, one large onion thinly sliced, 4 cups of hot water, a generous pinch of salt (1/2 teaspoon or more to taste) and some white or black pepper. If you wish, you can add a swirl of olive oil or melted butter with some black pepper just before serving.

Cauliflower Soup


3 tablespoons olive oil
1 large thinly sliced onion
1 large head cauliflower (approx 1 kg/2 lbs) cut into small florets
120ml/g or ½ cup boiling water
900ml/g or 3 ½ cups boiling water (to add when cauliflower is tender)
½ teaspoon salt (or a bit of chicken bouillon granules)



Slice the onion, and cut the cauliflower.

Sweat the sliced onion over low heat in 3 tablespoons olive oil for about 15-minutes until soft.

Toss in the florets, add 1/2 cup hot water from the total 4 cups, clap the lid on the pan tightly and simmer 20-minutes until cauliflower is tender. Turn on the kettle and heat the remaining 3-1/2 cups of water, and then pour it into the pot, simmer *UNCOVERED* for 20-minutes.

Purée with a hand-blender until smooth. Allow to sit for 15-20 minutes, as it will thicken slightly as it sits. Rewarm and serve, adding a swirl of olive oil or melted butter with some black pepper.

Based on Paul Bertolli’s recipe

9 Comments Add yours

  1. Very pretty. Looks perfect for this cold weather too.

    1. Misky says:

      Pretty and delicious – nice combination!

  2. deanabo says:

    Im going to try that!

    1. Misky says:

      It’s very yummy. Remember to remove the lid from the pot where it says in the recipe. If you don’t, the soup will be too watery and thin. Enjoy, and shout if you have any questions, Deana!

      1. deanabo says:

        I will, Thanks!

  3. Love your new look and this great recipe. I have never made this soup but you sure make it look appealing!

    1. Misky says:

      Thanks, Anna! I thought it was time for a change. 🙂 This soup is very good, and well worth trying.

  4. Love the new theme, Misky! Cauli soup is an enigma, isn’t it? I didn’t believe it would be any good – until I tried it, and was blown away completely by its subtle deliciousness..

    1. Misky says:

      I love it but I can certainly understand some people’s opinion that it tastes of nothing. In this recipe it’s important that the lid is removed as it simmers that last bit. It gives the broth a chance to reduce and intensify the flavour. I bet most people have never tasted it! 🙂

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