Nigella Lawson's creamy cauliflower soup is perfect for autumn and sore throats
Nigella Lawson's creamy cauliflower soup ideal for autumn and colds

Nigella Lawson's creamy cauliflower soup, praised by fans as "absolutely delicious" and "super creamy," is an easy, vegetable-packed recipe ideal for autumn and for soothing sore throats. The dish combines roasted garlic, turmeric, and cauliflower for a comforting meal that can help nurse you back to health during cold season.

Why this soup suits autumn

As colder weather drives people indoors and seasonal colds become more common, this soup offers a comforting, healthy, and easy-to-eat option. The turmeric adds a golden tint and subtle flavour, while the roasted garlic complements the creamy cauliflower. One person who tried it wrote: "This soup is absolutely delicious. It is super creamy when pureed. The roasted garlic adds such an incredible subtle flavour."

Another fan commented: "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 make the soup, you will need one bulb of garlic, three tablespoons of olive oil, one medium onion (chopped), one head of cauliflower (broken into florets), one teaspoon of turmeric powder, one large potato (peeled and diced), one litre of hot vegetable stock, and fresh parsley or coriander to serve.

Preheat the oven to 200C and cut the top off the garlic head so the cloves are peeking out. Place it on a square of tinfoil with the shiny side up, drizzle olive oil over it, pull the edges up to create a parcel, and roast for 40 minutes.

Cooking steps

Pour the remaining oil into a wide saucepan and fry the onion gently for 10 minutes until softened but not browned. Add the cauliflower, coat it in the oily onion, then add the turmeric. Add the potato, cover, and cook on low heat for 10 minutes. Squeeze the roasted garlic into the pan and add the stock.

Bring the soup to a boil, lower the heat to a simmer, and cook for another 15 minutes. Puree it in a food processor or blitz with a stick blender; for a more textured soup, mash with a potato masher. Serve into bowls and garnish with fresh parsley or coriander.