This Gordon Ramsay Cauliflower Soup Recipe is a silky and creamy recipe, which is made with ground cumin and ground coriander. It’s the ultimate comfort food recipe, ready in about 25 minutes.
Jump to RecipeGordon Ramsay Cauliflower Soup Recipe Ingredients
- 15ml olive oil
- 1 onion, finely chopped
- 1 garlic clove, chopped
- 5g ground cumin
- 5g ground coriander
- 800g cauliflower florets
- 1L chicken or vegetable stock
- 150ml double cream
- Salt + black pepper
How To Make Gordon Ramsay Cauliflower Soup Recipe
- Sauté the Aromatics: Heat the olive oil in a deep pot or Dutch oven over medium heat. Add the finely chopped onion and garlic. Cook for 3–4 minutes, stirring occasionally, until they have softened but not browned.
- Bloom the Spices: Add the ground cumin and ground coriander to the pot. Fry for 1–2 minutes, stirring constantly, until the spices are very fragrant.
- Simmer the Soup: Add the cauliflower florets to the pot and pour in the chicken or vegetable stock. Increase the heat to bring the soup to a boil, then immediately reduce the heat to a gentle simmer. Cook for 10–12 minutes, or until the cauliflower is completely tender.
- Blend the Soup: Remove the pot from the heat and let it rest for 5 minutes to allow the steam to settle. Using an immersion blender, carefully blend the soup until it is completely smooth. Alternatively, blend in batches in a stand blender.
- Finish with Cream: Return the pot to a low heat. Gently stir in the double cream.
- Season and Serve: Season the soup to taste with salt and black pepper. Warm through for 1–2 minutes without letting it boil. Serve hot with a side of crusty bread.
Recipe Tips
- How do you get the most flavor in the soup? Your soup is only as good as your stock. Taste your chicken or vegetable stock before you begin. If it’s bland, your final soup will be too. Use a good quality, flavorful stock for the best results.
- What’s the best way to blend hot soup safely? Letting the soup rest for 5 minutes off the heat is a crucial safety step. It reduces the amount of steam, which can build up dangerous pressure inside a stand blender. If using a stand blender, never fill it more than halfway.
- How do I get a professionally smooth soup? For an ultra-smooth, restaurant-quality finish, you can pass the blended soup through a fine-mesh sieve (a chinois) before returning it to the pot. This will remove any tiny fibrous bits.
- Why do I need to fry the spices? Frying the ground spices in oil for a minute before adding the stock is a technique called “blooming.” It unlocks their essential oils and deepens their flavor, making the soup much more aromatic and delicious than if you just stirred them in later.
What To Serve With Cauliflower Soup
This simple, elegant soup is wonderful on its own or with a few classic accompaniments:
- Crusty bread or sourdough toast for dipping
- Homemade croutons
- A swirl of extra virgin olive oil or chili oil
- A sprinkle of fresh chives or parsley
How To Store Cauliflower Soup
- Refrigerate: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. Reheat gently on the stove.
- Freeze: This soup freezes well. Let it cool, then pour into freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
Cauliflower Soup Nutrition Facts
- Calories: 70kcal
- Carbohydrates: 8g
- Protein: 3g
- Fat: 3.5g
- Saturated Fat: 1g
- Sodium: 300mg
- Fiber: 3g
- Sugar: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this soup vegan?
Yes, this soup can easily be made vegan. Use vegetable stock and substitute the double cream with a plant-based alternative like full-fat coconut milk or a cashew cream.
Can I use frozen cauliflower?
Yes, frozen cauliflower florets work perfectly well in this recipe. There’s no need to thaw them first; just add them directly to the pot after blooming the spices and adjust the simmering time as needed until they are tender.
How can I make the soup thicker?
If you prefer a thicker consistency, you can either reduce the amount of stock you use or add a small, peeled and diced potato along with the cauliflower. The starch from the potato will help to thicken the soup as it blends.
Gordon Ramsay Cauliflower Soup Recipe
Course: SoupsCuisine: BritishDifficulty: Easy4
servings10
minutes15
minutes70
kcalA silky, spiced cauliflower soup that is simple, comforting, and full of flavor with just a few ingredients.
Ingredients
15ml olive oil
1 onion, finely chopped
1 garlic clove, chopped
5g ground cumin
5g ground coriander
800g cauliflower florets
1L chicken or vegetable stock
150ml double cream
Salt & black pepper
Directions
- In a deep pot, sauté onion and garlic in olive oil for 3-4 minutes until soft.
- Stir in the ground cumin and coriander and fry for 1-2 minutes until fragrant.
- Add the cauliflower florets and pour in the stock. Bring to a boil, then simmer for 10-12 minutes until the cauliflower is tender.
- Remove from the heat and let rest for 5 minutes.
- Blend the soup with an immersion blender (or in batches in a stand blender) until completely smooth.
- Return the soup to the pot over low heat and stir in the double cream.
- Season to taste with salt and pepper, warm through, and serve hot.
Notes
- The flavor of your soup is dependent on the quality of your stock; use a good one.
- Resting the soup before blending is a key safety step to prevent pressure buildup from steam.
- For an exceptionally smooth, professional-level finish, pass the blended soup through a fine-mesh sieve.
- Always “bloom” your spices by frying them in oil to unlock their full flavor potential.
