Cauliflower and nutmeg soup

I’ve been feeling a bit under the weather recently, and there’s nothing more comforting than a big, piping hot bowl of soup.  My ill-timed flu coincided with a quiet dinner at home with a few friends; we had planned it so that they could meet the new addition to our household – Jagger, our outrageously cute and superbly energetic Bengal kitten! I thought about cancelling the dinner so I wouldn’t pass my yucky germs to our friends, but then I figured that they’d all be playing with Jagger anyway, so I could keep my distance!

Jagger says “Miaooooooow”

I promised myself that I wouldn’t become that annoying girl who won’t stop showing you pictures of her pet, but he is just too adorable to not share with you all. Plus he won’t be a cute little kitten for much longer, and I’m sure he’ll be jumping on to the kitchen counter to try and steal my salmon fillets in no time – I’ll be too busy swatting him away to take photos!

Blogging with Jagger

Now back to the food…

The soup went down a treat, and as I sip on it now for lunch the next day, I’m feeling a bit better already! This is a super tasty recipe, which serves 6 easily as a starter, with more than enough leftovers for the next day 🙂

Cauliflower and Nutmeg Soup

You’ll need:

3 shallots, peeled and chopped
1 onion, peeled and chopped
30 g butter
1 1/2 heads of cauliflower
1 floury potato, peeled and cut into small chucks
1.5 litres low sodium chicken stock (or vegetable stock)
400ml milk
1/2 tsp nutmeg, plus extra for sprinkling
1 bay leaf
100 ml cream
Salt and pepper, to season

Note: For a healthier version, replace the milk with water and omit the cream – it will taste (almost) just as good!

Melt the butter in a large saucepan, and gently fry the shallots and onions until soft (but do not brown them), around 2-3 minutes. Add the cauliflower and season generously with salt and pepper. Cover and sweat the cauliflower over low heat for about 5 minutes, stirring occasionally.
Pour in the stock and bring to the boil, then add the milk, nutmeg and bay leaf. Simmer until the cauliflower is tender, about 20 minutes. Skim the skum off the top of the soup occasionally.
Note: if you aren’t using low sodium chicken stock, then use 1.25 litres of chicken broth and 250 ml of water.
Fish out the bay leaf, then blend the soup until smooth. If you have the patience and time, you can strain the soup through a sieve to make it nice and velvety smooth. It’s a pain in the bum, but it’s worth it for a silken consistency.
Pour the soup back into the saucepan, add the cream (optional) and gently reheat. Serve the soup in bowls and sprinkle a little nutmeg on top for a little extra fragrance.

A big, warm cuddly blanket of cauliflower soup!

If you want to make a meal of it, then I like to make a little grilled cheese toast on the side. Perhaps you can grill a rasher of bacon, then top with grated cheese and bung it under the grill for  bit – bacon does go with everything, after all!
LoveBites (and Jagger)

Food coma


One thought on “Cauliflower and nutmeg soup

  1. Pingback: Homemade Vegetable Broth and Chicken Broth | LoveBites

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