Creamy Cauliflower Soup with Potato and Nutmeg

Cauliflower and potato form the blended base of this soup, with whole milk stirred in after the vegetables are tender. Nutmeg adds a warm spice note. Optional turmeric changes the pale soup to a golden color; it is not required for the recipe.

Ingredients

• 1 large cauliflower (about 800g), cut into florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium potato, peeled and cubed
• 750ml vegetable stock
• 200ml whole milk
• 2 tbsp butter
• 1 tsp ground turmeric (optional, for color)
• Pinch of nutmeg
• Sea salt & black pepper
• Optional: 100ml double cream for richness

How to make cauliflower soup

1. Melt the butter in a large pot over medium heat. Add the onion and cook for 5–6 minutes, until soft.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the cauliflower florets and potato cubes and stir to coat.
4. Pour in the vegetable stock. If using the optional turmeric, stir it into the stock at this stage.
5. Bring to a boil, reduce the heat and simmer for 20–25 minutes, until both the cauliflower and potato are very tender.
6. Blend until smooth with a hand blender, following its instructions for hot liquids.
7. Stir in the whole milk and nutmeg and heat gently. Season with salt and pepper to taste.

Check the potato as well as the cauliflower

Test a potato cube and a cauliflower floret before blending. Their size affects cooking time, so continue simmering if either is still firm. The 20–25 minutes describes the simmer, not the total preparation time.

Turmeric and cream are separate options

The original ingredient list includes 1 tsp optional turmeric for color but omitted it from the method. It is now placed in the stock step so it cooks with the vegetables.

For the original richer finish, stir in 100ml double cream after blending. This is additional to the 200ml whole milk, not a replacement. Even without the optional cream, the recipe contains dairy from butter and milk.

Preparing portions for later

Divide leftovers into clean, shallow containers and refrigerate promptly. If freezing, use freezer-safe containers or soup trays, leave expansion space according to their instructions and label the portions. Transfer frozen tray portions to a freezer bag or container once solid.

Thaw in the fridge, then reheat gently in a pot, stirring until hot throughout. Milk or cream can separate after freezing; the thawed soup may not have exactly the same texture as a fresh batch.

Serving ideas

Croutons or separately roasted cauliflower florets add texture to the smooth soup. Try herbs, a little truffle oil, or cooked crispy bacon or pancetta as optional toppings. Sourdough or a grilled cheese sandwich can be served alongside.

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