Today, I craved a cauliflower soup! Its been raining for days in Cape Town and I felt like some much needed comfort and the thought of watching Wimbledon with a big bowl of steaming cauliflower soup fills me with joy!
I went all out with the richness of dairy here with some very (very) good butter and tangy creme fraiche. If you are not keen on dairy, try this equally delicious vegan cauliflower soup recipe.
Winter months brings about the best of the season brassicas like cauliflower and broccoli, and I am finding lots of ways to eat them! Cauliflower is mild in taste which means it can be paired with stronger flavoured ingredients and I absolutely love their creaminess, perfect to use in soups.
In this recipe, cauliflower, onions and garlic are slowly simmered in salted butter, blitzed, and followed by a swirl of creme fraiche which provides a ‘tang’ to balance out the creaminess.
Getting Ahead: the soup can be made a few days ahead. You can blitz the florets in a food processor for ease.
Seasonal Swaps: you can use double thick yogurt instead of creme fraiche.
Zero Waste: Soup Topping idea: Blitz the cauliflower stem, leaves and 3 cloves garlic together to resemble breadcrumbs. Fry in some olive oil with a pinch of salt and chilli flakes until golden, season and sprinkle over each bowl of soup.