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Mary Berry Cauliflower Soup Recipe

Mary Berry Cauliflower Soup Recipe

Mary Berry's cauliflower soup is silky, gently flavoured, and far more interesting than you might expect.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 Portions
Course: Soup
Cuisine: British
Calories: 220
Ingredients Method Notes

Ingredients
  

  • Roasted Cauliflower:
  • 1 large cauliflower about 1kg, in florets
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • Salt and pepper
  • Soup Base:
  • 40 g unsalted butter
  • 1 large onion roughly chopped
  • 3 garlic cloves crushed
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 litre vegetable or chicken stock
  • 150 ml double cream
  • Juice of ½ lemon
  • Salt and white pepper
  • To Serve:
  • Cream or crème fraîche
  • Reserved roasted florets
  • Smoked paprika
  • Fresh herbs
  • Crusty bread

Method
 

  1. Preheat oven to 200°C / 180°C fan / Gas 6. Toss cauliflower in spiced oil. Roast 25–30 minutes until golden and tender. Reserve a handful of the best florets for garnish.
  2. Cook onion in butter 8–10 minutes. Add garlic and spices — 2 minutes.
  3. Add roasted cauliflower and stock. Simmer 5 minutes.
  4. Blend completely smooth.
  5. Return to low heat. Stir in cream and lemon juice. Warm through. Season with salt and white pepper.
  6. Ladle into warm bowls. Swirl cream. Top with roasted florets, smoked paprika, and herbs. Serve with crusty bread.

Notes

Always roast the cauliflower first — the flavour difference is dramatic.
Reserve the most attractive florets for garnish before blending.
Use white pepper — black specks look messy in a pale soup.
Cumin and cauliflower is a natural pairing — do not omit it.
Finish with lemon juice — it lifts and brightens the gentle flavour.
Freeze before adding cream for up to 3 months.
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