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Mary Berry Cauliflower Soup Recipe
Saim Thour

Mary Berry Cauliflower Soup

A rich and creamy British-style cauliflower soup made with fresh cauliflower, onions, garlic, vegetable stock, and double cream for a silky smooth and comforting finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 People
Course: Soup
Cuisine: british
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 large cauliflower about 750g, cut into florets
  • 2 onions finely chopped
  • 2 garlic cloves crushed
  • 55 g unsalted butter
  • 1 tbsp olive oil
  • 1 litre vegetable stock or 750ml chicken stock
  • 150 ml double cream
  • 2 tsp Dijon mustard
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • Pinch of grated nutmeg

For Garnish

  • Freshly chopped chives
  • Chopped fresh parsley
  • Extra cream optional

Method
 

  1. Heat the butter and olive oil in a large saucepan over medium heat.
  2. Add the chopped onions and cook until soft and translucent.
  3. Stir in the crushed garlic and cook for 1 minute.
  4. Add the cauliflower florets and pour in the vegetable stock.
  5. Bring to a gentle boil, then reduce the heat and simmer for 20 minutes until the cauliflower is tender.
  6. Blend the soup until completely smooth using a hand blender or countertop blender.
  7. Return the soup to the pan over low heat.
  8. Stir in the double cream, Dijon mustard, nutmeg, salt, and black pepper.
  9. Warm gently for 2–3 minutes without boiling.
  10. Taste and adjust the seasoning if needed.
  11. Serve hot, garnished with chopped chives and parsley.

Notes

  • Roast the cauliflower before simmering for a deeper, sweeter flavour.
  • Blend thoroughly for an extra silky texture.
  • Warm the cream before adding to help maintain a smooth consistency.
  • For a lighter version, replace double cream with milk or crème fraîche.
  • The soup can be refrigerated for up to 3 days or frozen for up to 3 months.