Cauliflower Soup with Goats Cheese and Crusty Bread.

Cauliflower Soup

Sometimes, as odd as it may seem, you really only need a soup. This one allows you to use cauliflower; much derided but a wonderful almost sweet vegetable. Add some cumin, then some goats cheese and stir. Crisp up some bread and sprinkle some coriander and you have a lovely warming supper. Enjoy.


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 800g/1¾lb cauliflower florets, roughly chopped
  • 1 litre/1¾ pints chicken or vegetable stock
  • 150ml/5fl oz double cream
  • handful of coriander finely chopped.
  • 10oz goats cheese, rind removed.
  1. Heat a tablespoon of oil in a saucepan. Add one finely chopped onion and clove of garlic and fry for 2-3 minutes, or until just softened.

  2. Add the 1 ground tsp of ground  cumin and ground coriander and fry for a further one to two minutes. Add the chopped cauliflower and litre of chicken stock. Bring the mixture to the boil, then reduce the heat and simmer for 8-12 minutes, or until the cauliflower is tender. Remove from the heat and add the cheese and set aside to cool.

  3. Carefully pour the soup into a food processor and blend until smooth. Set aside. If you think it is too thick you can add some water. When you are ready re-heat and spoon into the bowls, toast the bread and put on the side of the plate and sprinkle the chopped coriander onto the soup.


About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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