Nigella Lawson's creamy cauliflower soup is being hailed as the perfect autumn dish for cold season, with fans praising it as "absolutely delicious" and "super creamy."
Autumn signals soup season, but it also brings an uptick in illness. With more people indoors, colder temperatures and seasonal transitions, catching a cold becomes increasingly likely.
When you're feeling poorly, you need something comforting, nutritious and simple to consume - which is precisely when soup can prove ideal.
A simple, vegetable-packed recipe
This Nigella Lawson recipe is perfect for autumn, being straightforward to prepare and brimming with vegetables to aid your recovery. The turmeric lends a beautiful golden hue and delicate flavour, while the roasted garlic complements the velvety cauliflower beautifully.
Those who have attempted the recipe are thoroughly impressed, with one person commenting: "This soup is absolutely delicious. It is super creamy when pureed. The roasted garlic adds such an incredible subtle flavour."
Another remarked: "I've just had this for my dinner, it was so tasty. Easy enough to prep. I will definitely be making this again."
Ingredients and method
To attempt this recipe yourself, you will need: one bulb of garlic, three tbsp olive oil, one medium onion (chopped), one head of cauliflower (broken into florets), one tsp turmeric powder, one large potato (peeled and diced), one litre of hot vegetable stock, and fresh parsley or coriander to serve.
Preheat your oven to 200°C, then slice the top off the garlic bulb so the cloves are visible. Position it on a square of tinfoil, shiny side facing upwards, and drizzle some olive oil over it. Draw the foil edges upwards to form a parcel and place it in the oven for 40 minutes to roast.
Pour the remaining oil into a wide saucepan and gently fry the onion for 10 minutes. You want it to become soft without taking on any colour. Add the cauliflower, ensuring it is thoroughly coated in the oily onion mixture before stirring in the turmeric.
Finishing touches
Add the potato, then cover and cook over a low heat for 10 minutes. Remove your roasted garlic from the oven, squeeze it directly into the pan, then pour in your stock. Bring the soup to the boil, reduce the heat to a gentle simmer and continue cooking for a further 15 minutes.
Either blitz the soup in a food processor or use a stick blender to achieve a smooth consistency. For a chunkier, more rustic texture, simply crush it with a potato masher. Ladle into bowls and finish with a scattering of fresh parsley or coriander.
