Mary Berry Cauliflower Soup Recipe

Mary Berry Cauliflower Soup Recipe is made with cauliflower, onion, celery, potato, vegetable stock, milk, and cream, creating a smooth and comforting soup. This easy Mary Berry Cauliflower Soup recipe creates a hearty lunch or dinner option that takes about 40 minutes to prepare and can serve up to 4 people.

Mary Berry Cauliflower Soup Recipe Ingredients

• 1 large cauliflower, chopped into florets
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 1 large potato, peeled and diced
• 2 tablespoons unsalted butter
• 1 liter (4 cups) vegetable stock
• 250 ml (1 cup) whole milk
• 150 ml (2/3 cup) double cream (heavy cream)
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives, finely chopped (for garnish)

Mary Berry Cauliflower Soup Recipe Instructions

1. Prepare the Vegetables Clean and chop the cauliflower into florets. Finely chop the onion and celery, and dice the peeled potato into small cubes.
2. Cook the Vegetables In a large pot, melt the butter over medium heat. Add the onion, celery, and potato, and sauté for 5–7 minutes until the vegetables are softened but not browned.
3. Simmer the Soup Add the cauliflower florets to the pot and pour in the vegetable stock. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 20–25 minutes until all the vegetables are tender.
4. Blend the Soup Using an immersion blender or a countertop blender, purée the soup until smooth. If using a countertop blender, work in batches to avoid overfilling.
5. Add Milk and Cream Return the soup to the pot if blended separately. Stir in the milk and double cream. Heat gently over low heat, but do not let the soup boil. Season with salt and freshly ground black pepper to taste.
6. Serve Ladle the hot soup into bowls and garnish with freshly chopped parsley or chives. Serve immediately with crusty bread or a side of your choice.

Recipe Tips

• Roast the Cauliflower for Extra Flavor: Before adding the cauliflower to the soup, roast the florets in the oven with a drizzle of olive oil and a pinch of salt. This adds a deep, nutty flavor to the soup.
• Add a Hint of Spice: Sprinkle a pinch of nutmeg or cayenne pepper during the blending stage for a subtle kick that complements the creamy texture.
• Use Fresh Herbs for Garnish: Fresh parsley or chives not only enhance the presentation but also add a fresh, bright flavor that balances the creaminess.

How To Store Mary Berry Cauliflower Soup Recipe

Refrigerate: Allow the Mary Berry Cauliflower Soup to cool completely before storing. Transfer the soup to an airtight container and refrigerate for up to 3-4 days.

Freeze: For longer storage, freeze the soup. Once cooled, portion it into freezer-safe containers or resealable freezer bags, leaving some space for expansion. The soup can be frozen for up to 2 months. When ready to serve, thaw it overnight in the refrigerator before reheating gently on the stovetop.

How To Reheat Leftover Mary Berry Cauliflower Soup Recipe

On The Stovetop: Pour the leftover soup into a saucepan and heat over medium-low heat. Stir occasionally to prevent sticking, and cook until the soup is heated thoroughly, about 5-7 minutes.

In The Microwave: Transfer a portion of the soup to a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plastic wrap, leaving a small vent for steam. Heat on high for 2-3 minutes, stirring halfway through to ensure even reheating.

In The Instant Pot: Use the sauté mode on the Instant Pot to reheat the soup. Stir occasionally to avoid burning, and heat for 5-7 minutes until warm.

What To Serve Mary Berry Cauliflower Soup Recipe

Mary Berry Cauliflower Soup Recipe pairs well with crusty bread, garlic croutons, a fresh green salad, and a slice of warm baguette. It also can be served alongside roasted vegetables, cheese toasties, a charcuterie board, and a light cucumber sandwich for better savoring of the meal.

Frequently Asked Questions

Can I use frozen cauliflower instead of fresh?

Yes, you can use frozen cauliflower if fresh is not available. Simply add it directly to the pot during cooking without thawing. The texture and flavor will remain delicious.

Can I make this soup vegan?

Absolutely! Substitute the butter with a plant-based alternative, use almond or oat milk instead of whole milk, and replace the cream with coconut cream or a vegan alternative.

How do I make the soup thicker?

To make the soup thicker, you can reduce the amount of stock slightly or add a small amount of cornstarch mixed with water (a slurry) during simmering.

Try more recipes:

• Marks And Spencer Minestrone Soup Recipe
• Mary Berry Butternut Squash Soup Recipe
• White Fungus Soup Recipe