Mary Berry Cauliflower Soup Recipe

This creamy Mary Berry Cauliflower Soup is made with fresh cauliflower florets, a potato for thickness, butter, onions, milk, and savory vegetable or chicken stock. The result is a velvety, smooth, and rich meal that works as a comforting starter or a light main course. It is perfect for a chilly winter lunch and makes enough for 4 to 6 people.

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Mary Berry Cauliflower Soup Ingredients

• 1 large cauliflower (about 1.7 lbs / 800g), trimmed and cut into florets
• 1 medium potato, peeled and chopped into chunks
• 1 large onion, peeled and chopped
• 2 tablespoons (30g) unsalted butter
• 3 3/4 cups (900ml) vegetable stock or chicken stock
• 1 1/4 cups (300ml) milk (semi-skimmed or whole)
• Salt and freshly ground black pepper, to taste
• Optional for Garnish: Fresh chives, crispy bacon bits, or croutons

How To Make Mary Berry Cauliflower Soup

1. Sauté the base: Melt the butter in a large saucepan over medium heat. Add the chopped onion and potato chunks. Cover with a lid and cook gently for about 10 minutes until the vegetables are soft but not browned.
2. Simmer the soup: Add the cauliflower florets and pour in the vegetable or chicken stock. Bring the liquid to a boil, then cover the pot, reduce the heat to low, and let it simmer for about 15-20 minutes. The cauliflower should be very tender.
3. Cool slightly: Remove the pan from the heat and let the mixture cool for a few minutes. This makes blending safer.
4. Blend until smooth: Use an immersion blender (stick blender) directly in the pot to purée the soup until it is completely smooth. Alternatively, you can transfer the soup to a standard blender in batches.
5. Finish the soup: Stir in the milk to make the soup creamy. Reheat gently on the stove without letting it boil rapidly. Season generously with salt and pepper before serving.

Recipe Tips

• Don’t Brown the Onions: When cooking the onions and potatoes in step one, keep the heat low. You want them to “sweat” and soften, not turn brown. This keeps the soup a beautiful pale color.
• Use the Potato: The potato is a key ingredient because it acts as a natural thickener. It gives the soup a creamy texture without needing to add heavy cream or flour.
• Roast for Depth: For a deeper, nuttier flavor, you can roast the cauliflower florets in the oven for 20 minutes before adding them to the stock, instead of boiling them.
• Adjust Consistency: If the soup is too thick after blending, add a splash more stock or water. If it is too thin, simmer it with the lid off for a few minutes to reduce the liquid.

What To Serve Cauliflower Soup

This soup is mild and creamy, so it pairs well with crunchy or savory sides. Serve it with a slice of crusty sourdough bread or a warm baguette to soak up the liquid. For a classic British pairing, make a grilled cheese sandwich (cheese toastie) with sharp cheddar cheese. You can also top the soup with crispy bacon bits, garlic croutons, or a swirl of pesto for extra flavor.

How To Store Cauliflower Soup Leftovers

• Refrigerate: Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
• Freeze: This soup freezes very well. Pour the cooled soup into a freezer-safe bag or container and freeze for up to 3 months. Thaw it in the fridge overnight before reheating. You may need to whisk it well as it reheats to bring the texture back together.

Mary Berry Cauliflower Soup Nutrition Facts

• Calories: 165 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 18mg
• Sodium: 450mg
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 6g

Frequently Asked Questions

• Can I make this soup vegan? Yes. To make it vegan, replace the butter with olive oil or plant-based butter, and use unsweetened almond milk, oat milk, or soy milk instead of dairy milk. Ensure your stock is vegetable-based.
• Can I use frozen cauliflower? Yes, frozen cauliflower works perfectly. You do not need to thaw it first; just add it directly to the pot with the stock. You might need to simmer it for a few extra minutes.
• Why is my soup grainy? A grainy texture usually means the cauliflower wasn’t cooked long enough before blending. Make sure the florets are falling apart (very tender) before you use the blender.
• Do I have to use an immersion blender? No, a standard countertop blender works too. However, be careful when blending hot liquids. Only fill the blender halfway and remove the center cap of the lid (covering it with a towel) to let steam escape so it doesn’t explode.

Try More Recipes:

• Mary Berry Beef Brisket Recipe
• Mary Berry Beef Bourguignon Slow Cooker Recipe
• Mary Berry Cashew Chicken Recipe