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Cauliflower and Nutmeg Soup

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“From Australian Good Taste June 2010, page 121. The size of cauliflower is not specified but I used one which was 900g trimmed, and I found I had to simmer it a little longer to get the right consistency. You can also use vegetable stock for a vegetarian recipe.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 1 brown onion, coarsely chopped
  • 1 large cauliflower, cut into florets and stems sliced
  • 1 liter chicken stock
  • 750 ml water
  • 1 -2 teaspoon ground nutmeg
  • 300 ml pouring cream

Directions

  1. Heat oil in a large saucepan over medium heat. Cook onion 3-4 minutes until soft.
  2. Add the cauliflower, stock, water and nutmeg. Bring the temperature to high and bring the mix to the boil, then reduce the heat to low and simmer, partially covered, 20-25 minutes or until cauliflower is tender and mixture reduces slightly.
  3. Remove the mix from the heat. Process with a stab mixer (or in batches in a food processor) until smooth.
  4. Add cream and season with salt and pepper. Place soup over medium heat for 5 minutes or until heated through.

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