Cauliflower soup is the soup of the moment, and now James Martin has shared his recipe and tips on This Morning too, proving (from Holly and Phil's reactions) just how delicious it is, and also, just how simple it is to make!
After all, this beautiful floral looking vegetable is so versatile and really packs a punch in flavour which is why it has been used in everything from cauli-rice, to cauli-pizza! So we're pleased to not only bring you a roasted cauliflower soup recipe, complete with cheese twists, but to also share a few tips from James Martin's simple cauliflower soup which he accompanies with thyme and parmesan cheese twists also!
There is sense in the popularity of cheese twists/straws along with cauliflower soup also, as in the UK, if you say cauliflower, someone will usually say cheese! Because we are all big fans of cauliflower cheese after all.
So, without further ado, keep scrolling for our cauliflower soup recipes, both with cheesy puff pastry twists. And, if you're no pro at making soup, do not worry. As to ensure that yours is beyond a success, we've included top tips from James Martin, and some bonus soup making tips from the experts at Gousto also! Keep scrolling and make this for a quick lunch or to warm up those winter evenings by the fire!
What spices can I add to cauliflower soup?
The roasted cauliflower soup recipe calls for cumin and James Martin's cauliflower soup recipe needs curry powder (which usually contains cumin) as these flavors go exceptionally well with cauliflower. It adds a lovely warm spiced flavor, without much heat which means it still goes well with the cheesy twists! But cauliflower is super versatile, it takes well to paprika, just as well as parsley and cilantro.
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James Martin's cauliflower soup recipe tips
To make James Martin's cauliflower soup you can find the full recipe online and here are his top tips:
1. Minimal ingredients: James Martin used no stock whatsoever, no onion, garlic or anything else that you'd expect to find in a soup recipe. Cauliflower, milk, seasoning, done.
2. Seasoning is key: and from the minimal ingredients, to bring out the amazing taste of the cauliflower, seasoning is everything. You think you've seasoned, enough, you need more salt!
3. Pastry tips: you want to use an egg wash to act like the glue for your other ingredients. And, you want to use clingfilm, and a rolling pin to press all the ingredients into the actual pastry. Clever.
4. Herbs: use strong herbs like rosemary and thyme for a great taste against the parmesan.
5. And finally, from us: unlike James on This Morning, keep an eye on your soup so it doesn’t over boil and do put a lid on your blender!
Cumin spiced roasted cauliflower soup recipe
Cauliflower soup ingredients:
- 1 brown onion
- 1 whole cauliflower
- 2 cloves of garlic
- 1 tsp cumin seeds
- 1 vegetable stock cube
- 100g crème fraîche
Cheesy puff pastry twist ingredients:
- 120g puff pastry
- 35g Italian hard cheese
1. Preheat your oven to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9
2. Cut your cauliflower head into small florets, slicing the stem and leaves also
3. Add this all to a baking tray along with two garlic cloves (skin on) and a large glug of Extra Virgin olive oil and some seasoning.
4. Sprinkle the cumin seeds over everything and give it all a big mix up then roast it for just 15 minutes until it starts to soften and brown a little.
5. Meanwhile, put the kettle on, then peel and finely chop the onion.
6. Heat a large pot with a good drizzle of olive oil over a medium heat, and add in the chopped onion when hot.
7. Cook this for 3–4 min until the onions softens, at which point, add in your crumbled stock cube and 600ml of the just boiled water.
8. Remove the roasted garlic cloves from the skins(carefully!).
9. Add the garlic, and most of the roasted cauli to your soup, but be sure to save some florets as a garnish. Reduce the heat to medium-low and cook the soup mixture for a further 6–7 min until everything has softened nicely.
10. On to the cheese puffs. Line a baking tray with parchment paper and cut the puff pastry lengthways into four strips.
11. Twist each strip from the ends in the opposite directions to form spirals and put them on the tray, before sprinkling on the cheese (grated).
12. Put them in the oven and cook for 5–6 min until puffed up and golden in color. These are your cheese puffs!
13. Back to the cauliflower soup. By now the vegetables will have softened, so add in the crème fraîche and stir well to combine.
14. Take the pot off the heat and let it cool a little. Then add it to a blender or blitz it with a (stick) blender until smooth. For the creamiest and smoothest results, we'd recommend a great food processor.
15. To finish, season the soup with a generous sprinkle of ground salt and black pepper.
Top tip: Add a splash of water or milk if you want to make your soup a little more liquid!
Serve this: in deep se bowls, and garnish with the remaining cauliflower florets, a small drizzle of olive oil, more black pepper and a cheesy twist on the side
Ask the soup-making experts
Q&A with Senior Recipe Developer Jordan Moore from recipe box company Gousto
How to make your soup creamier, thicker and more satisfying?
After simmering your soup until everything’s combined together and tasty, what do you do if the texture’s just a little too thin for your liking?
"Stirring full-fat cream into warm, not boiling soup will add richness and thickness to your soup. Similarly, replacing some of your stock or water with full-fat milk or sour cream can help too. If you’re not digging the dairy, then adding a chopped potato to your soup base can help to thicken the mixture when you come to blend it all together. "
How can you blend soup if you don't have a hand blender or food processor?
Jordan’s top tip: "If you don’t have a hand blender available for blending and thickening your soup, just grab a potato masher and gently crush the ingredients down into the saucepan, stirring regularly until the soup is the right consistency."
With special thanks to Gousto for sharing this recipe and their