Gordon Ramsay’s cauliflower soup is comforting, quick and super easy to make.
This cauliflower soup is ideal if you’re looking for a filling lunch alternative. It brings together cauliflower, potato, onion and rich cream based stock to make a soup that will keep you full throughout the day. Always serve piping hot with a couple of cob loaf slices on the side. This soup also works on its own as a brilliant go-to starter to accompany a Sunday roast, as flavours match perfectly. Both delicious and nutritious, this is a classic recipe by world-renowned chef Gordon Ramsay.
- 1 large or 2 medium cauliflower(s), about 1.2kg
- 25g butter
- 1 tbsp olive oil
- 1 large potato, about 250g, peeled and roughly chopped
- 1 onion, peeled and chopped
- 1.2 litres chicken or vegetable stock
- 400ml whole milk
- 100ml double cream
- 2 tbsp olive oil or goose fat
- 2 slices day-old country-style bread, about 50g, cut into cubes
- To finish
- Truffle-infused oil, to drizzle
Remove the stalk from the cauliflower and cut into florets. Heat the butter and olive oil in a large saucepan, then tip in the cauliflower florets, potato and onion. Sweat together for about 10 minutes over a low heat, stirring occasionally, until the vegetables have softened but not coloured.
Pour in the stock and bring to the boil. Add the milk with some seasoning and return to a simmer. Now simmer, uncovered, for 10–15 minutes until all of the vegetables are soft. Add the cream and purée the soup using a freestanding or handheld stick blender until smooth.
For the croûtons, heat the olive oil or goose fat in a frying pan over a medium heat. Add the bread cubes and fry until golden and crisp, turning frequently. Drain on kitchen paper and sprinkle with a little sea salt.
Return the soup to a clean pan, check the seasoning and reheat gently. Ladle into warmed bowls, drizzle over with a little truffle oil and scatter a few croûtons on top. Serve immediately.
Tips for making cauliflower soup:
For a special touch, drizzle truffle-infused oil over the top. This can be bought from most supermarkets. Although it may cost a little more than standard olive oil, it’s certainly worth it.