Nigella Lawson's creamy cauliflower soup has been hailed as "absolutely delicious" by fans, making it a go-to dish for autumn comfort. The recipe is straightforward to prepare and packed with vegetables, offering a warming and nourishing meal as temperatures drop.
The dish features roasted garlic and turmeric, which give the soup a golden hue and a delicate depth of flavour. The velvety cauliflower pairs beautifully with the roasted garlic, creating a rich and creamy texture when blended.
Fans praise the soup's taste and ease
Those who have tried the recipe are full of praise. One enthusiast said: "This soup is absolutely delicious. It is super creamy when pureed. The roasted garlic adds such an incredible, subtle flavour." Another fan added: "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.
Start by heating the oven to 200°C. Slice the top off the garlic bulb so the cloves are exposed, place it on a sheet of tinfoil with the shiny side facing up, and drizzle with olive oil. Gather the foil edges to form a parcel and roast for 40 minutes.
Meanwhile, pour the remaining oil into a large saucepan and gently sauté the onion for 10 minutes, softening it without allowing it to colour. Add the cauliflower, ensuring it is well coated in the onion-infused oil, then stir through the turmeric. Add the potato, cover with a lid, and cook over a gentle heat for 10 minutes.
Remove the roasted garlic from the oven and squeeze the soft cloves into the pan, followed by the stock. Bring the mixture to the boil, then reduce to a gentle simmer and cook for a further 15 minutes.
Blend the soup until smooth using a food processor or stick blender, or use a potato masher for a chunkier texture. Ladle into bowls and finish with a scattering of fresh parsley or coriander.
