Classic Cauliflower Soup with Torn Ciabatta Croutons
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Cauliflower soup is deliciously moreish winter comfort food that always hits the spot. On the table in under 30 minutes.
Cauliflower soup is a wonderfully moreish and filling winter soup. It’s low in calories but high in comfort factor and definitely one of my favourites.
Ingredients
cauliflower
potato
onion
garlic
stock
cream
lemon juice
dijon mustard
To give you an idea of how much cauliflower it requires, I bought a large head of cauliflower for this soup, but I only needed about half. Don’t throw out the stalks; use those in the soup, too, to reduce waste.
The potato in the recipe is there to give the soup body, texture, and creaminess, because cauliflower tends to be a bit watery without it. If you like a thinner soup, or you can’t eat potatoes, you can leave them out. Just know the texture will be different, and that’s ok.
Variations
For a vegetarian version, use vegetable stock instead of chicken stock. You can also leave out the cream altogether for a vegan or dairy-free version.
If you like to use cream, but want to reduce the calories even further, substitute the cream with low-fat evaporated milk. Having a tin or two of this in the cupboard, along with a carton of stock, makes it easy to whip up soup like this from pantry staples.
Storing, Freezing, Reheating
Cauliflower soup can be stored in the fridge for up to 3 days.
If you’re planning on freezing the soup, it’s best to leave the cream out. Freeze in portions, then add some cream to the soup (if desired) when reheating.
To reheat, either microwave until hot or reheat gently in a saucepan on the stove.
How to Make Torn Ciabatta Croutons
If you want to serve this soup with croutons, here’s how to make them. Grab some day-old ciabatta rolls (or any crusty bread you have on hand). Tear them into bite-sized pieces. Toss with some olive oil, salt, and pepper, then bake on a baking tray in a moderately hot oven (around 180°C) for 10-20 minutes, or until golden and crunchy.
Alternatively, you can serve the soup topped with plenty of freshly cracked black pepper and some chopped flat-leaf parsley.
Leftover cauliflower? Try:
Cauliflower Soup
A deliciously moreish winter comfort food that is low in calories but high in satisfaction.
Ingredients
- 1 onion, diced
- 1 clove of garlic, crushed
- 1 Tbsp. olive oil
- 500g cauliflower, cut into florets
- 1 potato, peeled and diced
- 500ml (2 cups) vegetable stock (or chicken stock for a non-vegetarian version)
- 250ml (1 cup) of cream
- 1 Tbsp. lemon juice
- 1 Tbsp. Dijon mustard
- salt and white pepper to taste
Instructions
- Heat some oil in a large saucepan on medium heat and cook onion until soft but not brown. Add garlic and cook for a further minute or two.
- Add the cauliflower, potato, stock. Bring to the boil and simmer, covered for 20 minutes or until the vegetables are soft.
- Blend the soup until smooth. Stir in the cream, mustard, lemon juice and season to taste.
- Reheat gently and serve.
Notes
Serve with torn croutons. To make croutons, tear bread into bite-sized pieces, toss in olive oil and salt and pepper and bake in a moderately hot oven for 10-20 minutes or until golden.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 352mgCarbohydrates: 14gFiber: 3gSugar: 4gProtein: 4g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
The lemon juice doesn’t make the cream curdle?
Your recipe is almost exactly like the one I use, except for thr mustard, I,ll try adding it next time.
@ Kristen – hi, I don’t have a problem with the cream curdling
@Maureen – hi, I think the original recipe I looked at had horseradish cream, I put way too much mustard in – more than 1 Tbsp, it was more like mustard soup, but it was nice anyway.