This Mary Berry Cauliflower Soup Recipe turns humble cauliflower florets into a sophisticated, velvety starter using a classic roux base and savory chicken stock. Finished with a splash of milk for creaminess without the heavy cream, it offers a light yet deeply comforting flavor profile that is perfect for a refined lunch or light supper.
Mary Berry Cauliflower Soup Ingredients
The Soup Base:
- 1 large Cauliflower: Trimmed and broken into small florets. The stalk can be chopped and used too, as it adds flavor.
- 1 large Onion: Chopped roughly.
- 50g (2 oz) Butter: For sautéing the vegetables and creating the roux.
- 40g (1 ½ oz) Plain Flour: This thickens the soup, giving it a smooth body.
- 900ml (1 ½ pints) Chicken or Vegetable Stock: Hot. A good quality stock is essential for depth.
- 600ml (1 pint) Milk: Adds a creamy, white finish and richness.
- Salt and Freshly Ground Black Pepper: To taste.
- Optional Garnish: Crispy bacon bits or toasted croutons.
How To Make Mary Berry Cauliflower Soup
- Sauté the Onion: Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook gently for about 5 minutes until soft and translucent, but not browned.
- Add Cauliflower: Add the cauliflower florets to the pan. Stir well to coat them in the buttery onion mixture. Cover the pan with a lid and let the vegetables “sweat” over low heat for 10 minutes. This step intensifies the flavor before liquid is added.
- Make the Roux: Sprinkle the flour over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste.
- Add Liquid: Gradually pour in the hot stock and the milk, stirring continuously to prevent lumps from forming. Bring the mixture to a boil, stirring until thickened.
- Simmer: Season with salt and pepper. Reduce the heat to a simmer, partially cover, and cook for 20-25 minutes until the cauliflower is completely soft and tender.
- Blend: Remove from the heat. Allow to cool slightly, then blend the soup using a liquidizer or stick blender until completely smooth and silky.
- Finish: Return the soup to the clean pan to reheat gently. Taste and adjust the seasoning. Serve piping hot.
Recipe Tips
- Sweating the Veg: Don’t rush the initial 10-minute steam with the lid on. This process softens the cauliflower and draws out its nutty sweetness, preventing a watery tasting soup.
- Consistent Florets: Chop the cauliflower into uniform sizes so they cook evenly. Use the stalk—it has tons of flavor—but chop it smaller than the florets as it is tougher.
- Texture Choice: For a rustic texture, reserve a few small cooked florets before blending and stir them back in at the end. For elegance, blend it completely smooth.
- Topping Idea: Mary often suggests serving this with small cheese savory biscuits or a sprinkle of paprika for color.
What To Serve With Cauliflower Soup
- Crusty Baguette: Essential for dipping into the creamy liquid.
- Crispy Bacon: Salty lardons scattered on top add a savory crunch.
- Cheese Straws: A puff pastry cheese twist is a classic accompaniment.
- Chives: Freshly snipped chives add a mild onion bite and visual appeal.
How To Store Cauliflower Soup
- Refrigerate: Store in an airtight container in the fridge for up to 3 days. It thickens when cold.
- Reheat: Warm gently on the stovetop. Whisk in a splash of milk or water if it has become too thick.
- Freeze: This soup freezes well for up to 3 months. Thaw overnight in the fridge. Note that the texture may separate slightly but will come back together when whisked and heated.
Mary Berry Cauliflower Soup Nutrition Facts
- Calories: 210 kcal
- Fat: 12g
- Carbohydrates: 18g
- Protein: 8g
- Calcium: 200mg
Nutrition information is estimated per serving.
FAQs
Yes. You can skip the “sweating” stage and just simmer the frozen cauliflower in the stock and milk, though fresh cauliflower yields a better depth of flavor.
No, because it uses wheat flour for thickening. To make it gluten-free, substitute the flour with cornstarch (mixed with cold water) added at the end, or use a gluten-free flour blend for the roux.
While this recipe uses a boiled/simmered method for a pale, delicate soup, roasting the cauliflower first adds a darker color and a nutty, caramelized flavor that is delicious but different from the classic recipe.
Try More Recipes:
- Mary Berry Parsnip and Apple Soup Recipe
- Mary Berry Curried Parsnip Soup Recipe
- Mary Berry Carrot and Parsnip Soup Recipe
Mary Berry Cauliflower Soup Recipe
Description
A classic, creamy blended soup made with cauliflower, a butter roux, and milk for a comforting light meal.
Ingredients
Instructions
- Melt butter; sauté onion until soft.
- Add cauliflower; sweat covered for 10 mins.
- Stir in flour; cook 1 min.
- Add stock and milk; bring to boil.
- Simmer 20-25 mins until tender.
- Blend until smooth.
- Season and serve hot.
Notes
- Sweating the veg adds sweetness.
- Use the cauliflower stalks for extra flavor.
- Freezes well.
- Garnish with bacon or herbs.
