Clara Bennett This cozy Nigella Cauliflower Soup is made with sweet roasted garlic, tender cauliflower, potato, onion, and a hint of turmeric. This recipe creates a velvety, savory, and deeply comforting soup with a beautiful golden color. Perfect for a chilly autumn or winter evening, this simple dish serves 4 people and is naturally vegan.
Nigella Cauliflower Soup Ingredients
- 1 bulb garlic
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 cauliflower, broken into florets
- 1 teaspoon turmeric
- 1 large potato, peeled and diced
- 1 litre hot vegetable stock
- Fresh parsley or coriander/cilantro, to serve
How To Make Nigella Cauliflower Soup
- Roast the garlic: Preheat your oven to 200°C (400°F). Slice the top off the bulb of garlic to expose the cloves. Place it on a piece of aluminum foil, drizzle with a little olive oil, and wrap it into a tight parcel. Roast for 40 minutes.
- Sauté the vegetables: While the garlic roasts, pour the remaining olive oil into a large saucepan over medium-low heat. Add the chopped onion and cook gently for about 10 minutes until softened but not browned.
- Add cauliflower and spices: Add the cauliflower florets and turmeric to the pan. Stir well to coat everything in the oily onion, then add the diced potato. Cover the pan and let the vegetables sweat over low heat for another 10 minutes.
- Simmer the soup: Once the garlic is cool enough to handle, squeeze the soft, roasted cloves directly into the saucepan. Pour in the hot vegetable stock, bring to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the potato is tender.
- Blend until smooth: Remove the soup from the heat. Use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. For a super-smooth texture, you can blend it in batches in a stand blender.
- Garnish and serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley or cilantro.
Recipe Tips
- Don’t Skip Roasting the Garlic: Roasting the garlic is the secret to this soup’s incredible flavor. It transforms the garlic’s sharp bite into a mellow, sweet, and nutty taste that adds incredible depth.
- Sweat the Vegetables: Letting the cauliflower and potato cook covered over low heat (a process called sweating) helps them release their natural sweetness and soften before you add the stock.
- The Potato is Key: The diced potato isn’t just a filler; its starch is what gives the soup a naturally thick and creamy body without needing any dairy like cream or milk.
- Turmeric for Color and Health: The teaspoon of turmeric provides a beautiful golden hue and adds a subtle, earthy flavor note. It also brings its well-known anti-inflammatory benefits to this comforting soup.
What To Serve Cauliflower Soup
This hearty cauliflower soup is a wonderful meal on its own, but it pairs beautifully with a few simple additions. Serve it with a thick slice of crusty sourdough bread for dipping, or alongside a classic grilled cheese sandwich. For extra texture and flavor, top your bowl with crispy roasted chickpeas, a sprinkle of toasted seeds, or some savory bacon bits.
How To Store Cauliflower Soup Leftovers
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and may taste even better the next day. Reheat gently on the stovetop.
- Freeze: This soup freezes very well. Allow it to cool completely, then pour it into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nigella Cauliflower Soup Nutrition Facts
- Calories: 285 kcal
- Total Fat: 12g
- Saturated Fat: 1.8g
- Cholesterol: 0mg
- Sodium: 750mg
- Total Carbohydrate: 40g
- Dietary Fiber: 9g
- Sugars: 9g
- Protein: 8g
Frequently Asked Questions
- Is this soup vegan? Yes, this recipe is naturally vegan as long as you use vegetable stock. The creaminess comes from the potato and the blended cauliflower, not from dairy.
- Do I have to peel the potato? It is recommended to peel the potato for the smoothest, creamiest texture. If you don’t mind a more rustic soup with bits of skin, you can leave it on, but be sure to wash it very well first.
- What if I don’t have an immersion blender? You can blend the soup in a regular stand blender. Just be very careful when blending hot liquids. Work in small batches, remove the small cap from the blender lid, and cover the opening with a folded kitchen towel to allow steam to escape safely.
- Can I use pre-minced garlic instead of roasting a whole bulb? You can, but the flavor will be much different. Roasted garlic is sweet and mellow, while raw or pre-minced garlic will be much sharper and more pungent. For the intended flavor of this recipe, roasting is highly recommended.
Try More Nigella Lawson Recipes:
Nigella Cauliflower Soup
Description
This cozy and creamy Nigella Cauliflower Soup is a healthy, vegan dish packed with flavor. It features sweet roasted garlic, tender cauliflower, potato for natural creaminess, and a hint of turmeric for a beautiful golden color. It’s the perfect comforting meal
Ingredients
Instructions
- Roast garlic: Wrap a garlic bulb in foil with a little oil and roast at 200°C (400°F) for 40 minutes.
- Sauté vegetables: Cook onion in oil until soft. Add cauliflower, turmeric, and potato, and cook covered for 10 minutes.
- Simmer soup: Squeeze the roasted garlic into the pot, add hot stock, and simmer for 15 minutes until vegetables are tender.
- Blend and serve: Blend the soup until smooth. Serve hot, garnished with fresh herbs.
Notes
- Blend Carefully: When blending the soup, use a handheld blender directly in the pan for convenience and to avoid transferring hot liquid.
Adjust Seasoning: Taste and adjust the seasoning before adding the heavy cream. Start with a small amount of cumin and adjust to your taste preference for a subtle warmth.
Simmer Until Tender: Ensure the cauliflower is cooked through and tender before blending. This ensures a smooth texture and enhances the flavor.
Garnish Fresh: Garnish with fresh parsley just before serving to add a pop of color and freshness to the soup.
Nigella Cauliflower Soup