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Nigella Cauliflower Soup Recipe

Nigella Cauliflower Soup
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Nigella Cauliflower Soup is a blended vegetable soup made primarily from cauliflower simmered with aromatics such as onion and garlic. After cooking, it is blended into a smooth puree and often finished with cream, butter, or olive oil for a velvety texture. Nigella’s style keeps things simple but indulgent, turning humble ingredients into a comforting dish that feels restaurant-worthy.

Ingredients

Scale

  • 1 medium cauliflower, chopped into florets

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 2 tbsp butter or olive oil

  • 750ml vegetable or chicken stock

  • ½ cup milk or cream (optional for richness)

  • Salt and pepper to taste

  • Nutmeg, thyme, or parsley (optional garnish)

Instructions

  • Sauté the aromatics – Cook onion and garlic in butter or oil until soft and fragrant.

  • Add the cauliflower – Toss the florets into the pot and stir to coat them in the aromatic mixture.

  • Pour in stock – Add vegetable or chicken stock and bring everything to a gentle simmer.

  • Cook until tender – Let the cauliflower soften for 12–15 minutes.

  • Blend until smooth – Add cream or milk (if using) and blend to a silky, lump-free texture.

  • Season and serve – Adjust salt, pepper, and garnish with herbs or nutmeg.

Find it online: https://chefnigellarecipes.uk/nigella-cauliflower-soup/