Stop scrolling and start cooking! This Roasted Garlic Cheddar Cauliflower Soup is a dish worth savoring, combining the n ...

When it comes to comfort food, there’s something magical about a bowl of warm, creamy soup, especially one infused with ...

All week I’ve been making soup and freezing it too. Next up is tomato soup. First, read up my cauliflower, carrot and leek ...

For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, or until just softened. Add the ground cumin and ground ...

Take a pan and add some olive oil. Throw in the sliced onions and stir it well. Then add the garlic. 2. Add the cauliflower florets and cook for 2 to 3 minutes. 3. Put in the cashew nut paste and mix ...

Stir in the curry powder and cook for a further minute, then add the cauliflower and stir-fry for 2-3 minutes. Pour in the milk and vegetable stock and bring the soup to the boil, then reduce the ...

Bring to a boil, reduce heat and simmer until cauliflower is fork-tender, 5 minutes. Stir in soy sauce and ponzu. Discard kombu. Working in two batches, carefully ladle soup into a blender and ...

With a base of seasonal cauliflower, this warming soup is sure to delight. This soup is rich and creamy (but without cream), with a hint of peppery watercress. If you can find wild watercress ...

Add cauliflower and 1½ cups chicken stock ... Working in batches, puree to a smooth soup in the blender. Blend well, season to taste and thin the soup with more stock if needed.

Step Blanch the reserved florets and leaves in hot water and drain. Pour the soup into warmed bowls and scatter on the blanched cauliflower and leaves. Season to taste.