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    Cauliflower soup with nutmeg

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    Cauliflower soup with nutmeg

    Perfect comfort food, this is great served with crusty bread.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 20g butter
    • 1 essential Waitrose onion, roughly chopped
    • 1 essential Waitrose cauliflower (about 550g), broken into florets
    • 1 litre vegetable or chicken stock
    • ¼ tsp freshly grated nutmeg
    • 2 slices crusty bread
    • 2 tsp dijon mustard
    • 1½ tbsp grated mature cheddar


    1. Melt the butter and cook the onion over a medium heat until soft and pale gold. Add the cauliflower and turn the florets around in the buttery juices. Add the stock and nutmeg, then season to taste. Cook for about 15 minutes until the caulifl ower is completely tender – it must be soft. Blend until smooth using a food processor or stick blender, and season.
    2. Meanwhile, preheat the grill to high. Grill the bread, then spread with the mustard and scatter with cheese. Grill until the cheese is melted and golden, then cut the toasts into rough croutons.
    3. Serve the soup topped with the cheesy croutons and a light grating of nutmeg, with a green salad on the side.

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    Drinks recommendation

    The soft, juicy fruit of this fresh red style is a wonderful accompaniment to the warming nutmeg in the soup and has the freshness to balance the rich, creamy feel of the dish.Bin number:85841


    Average user rating

    4 stars