Pulled from My Kitchen: Why I Keep Making This Cauliflower Soup

You know how some days just call for a bowl of something warm, surprisingly creamy, and (let’s face it) cheap? Well, this cauliflower soup is my personal hero—seriously, the number of times it’s saved me from ordering takeaway is almost embarrassing. I first tried it when my friend Sarah came over and talked me into buying a cauliflower the size of my head (her words, not mine). Anyway, it looked daunting, but after one potful I was hooked. And now I apparently can’t make it without telling that story—sorry if you’ve heard it before, but old habits and all that jazz.

Why You’ll Adore This (At Least, I Hope You Will)

I reach for this recipe when I’m feeling a little lazy or need to clear out the crisper drawer (which, let’s be honest, is probably more often than it should be). My family devours it—even my niece, who’s otherwise suspicious of anything vegetable-shaped. I sometimes add extra garlic when I’ve had a rough week (vampires beware), or toss in some frozen peas if I’m short on cauliflower. There may have been a time when I accidentally doubled the onion, and you know what? Not a single complaint. Just plenty of breath mints after.

What You’ll Need (and My Swap Secrets)

1 head of cauliflower (roughly 800g, but I never weigh it—use what you’ve got)
1 medium onion, chopped (white, brown, doesn’t matter much. Red if you fancy it!)
2 cloves garlic, minced (I’ve cheated with jarred garlic; it’s totally fine)
3 cups (750mL) vegetable broth (sometimes I just use a bouillon cube & water; shh, don’t tell the purists)
1 cup milk or plant milk (Almond, oat, whatever. Grandma only used Jersey milk, though she’d give me an earful for that!)
1 medium potato, diced (optional, but it thickens things up—sweet potato’s good too)
Butter or olive oil—a good glug (I use about 2 tbsp, but who’s counting?)
Salt & pepper to taste (watch that salt if your broth is already salty—voice of experience here)
Optional: pinch of nutmeg, bit of grated cheese, sprinkle of chives

Let’s Get Cooking (Relax, It’s Easy)

Grab your biggest saucepan or, if you’re me, a heavy-bottomed pot that seems to scorch everything (pro tip: stir often). Toss in the butter or oil, then add the chopped onion. Let it soften over medium heat for 5-ish minutes. Don’t stress if some bits brown, it’s flavor—just don’t let it burn, obviously.
Stir in the garlic. At this point, pause and just inhale. Great, right? Cook for another minute. I usually end up fiddling with the heat here—somehow it’s never quite right.
Cauliflower in. Break it up as you go—it honestly doesn’t need to be perfect, the blender takes care of the ugly. Chuck in your potato too, if using. Pour over the broth (or your lovely bouillon water concoction). Bring it all to a gentle simmer. This is when I sneak a taste, even though it’s just veg in water.
Simmer uncovered 20–25 minutes, until everything’s nice and tender. Sometimes it cooks faster; just prod a few florets with a fork. If they fall apart, you’re golden.
Time for the fun bit. Turn off the heat, then blend. I use my ancient stick blender right in the pot—makes a bit of a racket and sometimes splatters, but who needs spotless walls? You can also pour it (carefully!) into a countertop blender, but leave a vent for steam—a lesson I learnt the hard way.
Pour in your milk and blend again until it’s smooth and creamy. Now’s your moment to add salt, pepper, and anything else you fancy (nutmeg, cheese, etc). I admit, I often go a little heavy on the black pepper. Serve piping hot, or at least as hot as you can handle.

Notes from Experience (and the Occasional Mishap)

If the soup’s too thick, splash in more milk, stock—or even water. No one’s judging.
I used to skip the potato, thinking it didn’t matter, but actually, it gives a silky feel. Worth it!
Forgot to season once, and, wow, don’t be like me. Soup without salt is a sad business.

If You’re Feeling Fancy—Or Just Adventurous

A dollop of Greek yogurt on top is lush. Tried sour cream once (meh, not my favorite, but you do you).
I once added curry powder for a sort-of mulligatawny vibe. It was… interesting? Different. Not for everyone in my clan, though my cousin loved it!
Try roasting the cauliflower first. Makes it a bit caramelly but does add to washing up. Your call.

The Gear I Use (and What to Do If You Don’t Have It)

Saucepan or Dutch oven—but honestly, I’ve whipped this up in a random wok once in a pinch. You just need something deep enough.
Stick (immersion) blender is my go-to, but a normal blender works. No blender? Mash the veg and call it rustic. (Or chunky. Or “artisan,” like they say in shops.)

How Long This Lasts (Just Being Real Here)

Stores in the fridge up to 3 days, maybe a tad longer. Freezes pretty well (I use little takeaway containers), but, honestly, it vanishes within 24 hours round here. Apparently my late-night snack game is strong. Heads up: the texture is a little different after freezing, but still tasty.

How I Serve It (And What Goes With)

Bit of grated cheese, maybe some crispy bacon bits if I’m feeling wild. My mum swears by a sprinkle of chopped parsley, though I forget half the time. Crusty bread is a must—if you fancy baking your own, check out this no-knead loaf from King Arthur Baking; it’s the one I use when I’m not too knackered. Sometimes, we add a handful of shredded rotisserie chicken form the shop, such an easy win.

A Few Pro Tips (Well, Lessons I’ve Learned the Hard Way)

Don’t rush the simmer. I once cranked the heat to save time, ended up with burnt soup and a kitchen smelling like a campfire for days.
Blending when it’s still super hot might seem brave, but it’s messy—trust me. Let it cool a minute, or cover with a tea towel because, ouch…
Adding too much milk can make it bland. Go easy, taste as you go. Actually, I’ve started using half milk, half broth for more flavor.

Frequently Asked (and Not-So-Frequently Asked) Questions

Can I make it vegan? Absolutely—just skip the dairy milk and use olive oil. If you want it extra creamy, unsweetened cashew milk works a treat. Check out this vegan version for inspo.
What if I don’t have broth? Water and a pinch more salt (plus any old herbs lying about) work. Bouillon powder is my usual backup; nobody’s perfect.
Can I freeze it? Yep, though it thickens when you reheat. Sometimes I add an extra splash of milk after defrosting. Or eat it straight form the container in the fridge—no judgment!
How do I thicken/thin the soup? Throw in a little more potato or simmer with the lid off to thicken. Thin with more milk or broth.
Can I make it spicy? Oh, absolutely—chili flakes, spicy oil, or a glug of sriracha. Not really traditional, but hey, it warms you up.

Right, that’s probably more than you bargained for—but then, the joy of a recipe like this is making it yours. Hope you like it as much as we do. If you try any wild twists, let me know. Unless it’s with pineapple. I’m still not over the pizza debate.

Cauliflower Soup