Cream of cauliflower soup

This cream of cauliflower soup has the silkiest texture. I sometimes omit the cream– replacing it with more milk – and it still comes out rich and smooth.

Horseradish combines beautifully with cauliflower. Along with the lemon juice, it adds a bit of heat and brightness to the mix.

Cream of cauliflower soup
(serves 4)

• 1 Tb butter
• 1 large leek (white part only), sliced crosswise
• 1 clove garlic, minced
• 1 medium cauliflower (about 400g), broken into florets
• 1 large potato, peeled and chopped
• 250 ml vegetable stock
• 1 cup milk
• 1/2 cup single cream
• 1 Tb lemon juice
• 1 Tb creamed horseradish

1. Melt the butter in a heavy saucepan over a medium-low flame.
2. Add the leek and sauté until softened, then add the garlic and cook a couple of minutes more.
3. Increase the heat, and add the cauliflower, potato, stock and milk. Bring to a boil, then lower the heat, cover and simmer for about 20 minutes until the potato and cauliflower have softened.
4. Remove from the heat and allow to cool slightly. Purée the mixture with a blender stick.
5. Add the cream, lemon juice and horseradish. Heat gently over a low flame for a few minutes, taking care it doesn’t return to the boil.

Tags: cauliflower, cream, gluten-free, leek, vegetarian