Cream of Cauliflower Soup

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This velvety cream of cauliflower soup is a sophisticated take on a classic winter warmer. By gently sautéing leeks and celery in a blend of butter and olive oil, you create a sweet, savoury base that perfectly complements the earthy notes of the cauliflower. A subtle infusion of curry powder and ground ginger adds an aromatic warmth without overpowering the delicate vegetables, resulting in a silky texture that feels truly indulgent.

As a versatile vegetarian dish, this soup is ideal for a light midweek lunch or as an elegant starter for a dinner party. The addition of single cream provides a luxurious finish, while a squeeze of lemon juice brightens the overall flavour profile. Serve with a hunk of crusty sourdough bread or a sprinkle of toasted seeds for a nutritious and comforting homemade meal.

Ingredients for Cream of Cauliflower Soup

2 leeks, including 2 inches of green, roots trimmed
2 cucharadas de aceite de oliva
2 cucharadas de mantequilla sin sal
1 celery rib, with extra leaves, coarsely chopped
2 tablespoons finely minced garlic
2 cucharaditas de polvo de curry
2 cucharaditas de jengibre molido
1450ml chicken or vegetable broth (more if necessary)
Juice of half a lemon
1 head cauliflower, cored and broken into florets
1 cup half-and-half
Sal y pimienta negra recién molida, al gusto

How to make Cream of Cauliflower Soup

Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise.
Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened, 10 minutes; add garlic during the last 5 minutes.
Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.
Add the broth, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil; reduce the heat and simmer, partially covered, until the cauliflower is very tender, 15 minutes. Cool slightly.
Purée in a food processor until very smooth, adding half-and-half through the feed tube. Add extra broth for desired consistency. Season with salt and pepper.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.