Cream of cauliflower soup with sprinkles

Contains pork – recipe is for non-Muslims only
Offer this velvety soup at a dinner party with a pick-and-mix of made-ahead sprinkles

  • Prep:15 mins
    Cook:25 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 302
  • fat 21g
  • saturates 11g
  • carbs 14g
  • sugars 12g
  • fibre 5g
  • protein 16g
  • salt 0.67g


  • 25g butter
  • 1 large onion, finely chopped
  • 1 leek, finely sliced
  • 3 celery sticks, finely sliced
  • 2 cauliflower, cut into florets
  • 500ml milk
  • 1l vegetable stock
  • 150ml double cream
  • grating of nutmeg
  • crisp bacon bits (optional)
  • rough croûtons
  • chopped hard-boiled eggs
  • crumbled blue cheese


  1. Heat the butter in a large saucepan and add the onion, leek and celery. Cook very gently for 10 mins until soft but not coloured. Add the cauliflower, milk and stock. Bring to a simmer, then gently cook for 10-12 mins until the cauliflower is tender. Add the cream and bring back to the boil. Season with salt and nutmeg, then place in a blender and blitz until smooth. If you like, you can sieve the soup to make it even smoother – I think this makes a difference and doesn’t take much more effort, but it’s certainly not essential.

  2. To serve, bring the soup to the table in the pan with a ladle and little dishes of all the different things you want to serve as sprinkles. Let everyone help themselves. I like to take little servings of soup and scatter over something different each time for variety.

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