This effortless but tasty cauliflower velouté (soup) is flavoured with a hint of almond and finished with an almond and parsley pesto. The cauliflower is simmered in whole dairy milk and light chicken stock, but you can easily swap these for plant-based or vegetable milk.
The cauliflower is then pureed into the sauce, creating a smooth, velvety soup similar to the famous Velouté. The almonds add a gentle creaminess without overpowering, making the soup exceptionally light and easy to eat.
The Humble Cauliflower
Cauliflowers are inexpensive, in season, and have a great shelf life (see extract). They are a nutritious, high-fibre, low-carb vegetable. However, they can be slightly bland unless picked straight from the garden or fresh from a farmers’ market. They are, however, excellent flavour absorbers.
Soup Recipe Notes
The ingredient list is short, and the recipe is simple. However, be patient when simmering the cauliflower and onions in the milk—turn up the heat too much, and it will curdle. We’ve used whole-fat milk for comfort and richness, and it is less likely to curdle.
Pick your cauliflower wisely. Tightly packed fresh outer leaves and creamy white firm florets with no black spots or soft bits are perfect.
Garnish the soup with a simple pesto: a handful of almonds, a little black pepper, parsley, and extra virgin olive oil. I would avoid garlic in this recipe, as it may overpower the subtle flavours. Serve with toasted wholemeal bread or pittas.
It is ideal for batch cooking as it freezes well. You then have the perfect meal: warm and filling but gentle on the tummy. Freeze the pesto separately in ice trays.
The cauliflower velouté stays in the fridge for 2-3 days or in the freezer for 2-3 months. The same goes for the pesto.
Experiment with some of our other cauliflower-based recipes, such as lemony Greek cauliflower or creamy aromatic cauliflower. Both are quick and easy and perfect for a light lunch or a side dish. Or, as a great alternative to a Pilaf, try the classic Cauliflower Rice, another quick and easy recipe.
Extract; ‘In terms of nutrition, cauliflower is one of the most important crops in the world foods…………. Resistance to cancer and removing toxins from the body are among the most important benefits of cauliflower. Keeping cauliflower crops in a refrigerator ………. reduces caries defects, browning defects and the opening of flowers. In good storage conditions, cauliflower is stored at a temperature of 0 °C for up to four weeks. …………..’ (Mohi Alden et al., 2019)
Cauliflower Velouté
Equipment
- 1 blender or immersion stick blender
Ingredients
The Soup
- 500 g cauliflower – roughly chopped. If the leaves are fresh use those too and the stalk. Waste nothing.
- 2 medium yellow onions
- 30 g butter
- 1 tbsp flour
- 1 bay leaf
- 5-6 almonds or a tbsp almond meal
- 250 ml whole milk or plant-based milk
- 250 ml light chicken or vegetable stock
- scant tsp salt
- olive oil
- salt and freshly ground pepper
Almond Parsely Pesto
- 80-100 g ie – a big handful of parsley – roughly chopped, including stalks
- 1 generous pinch salt
- 50 g almonds – toasted is tastier – roughly chopped
- 50 g finely grated parmesan
- 1 clove finely grated garlic optional
- 100-150 ml extra virgin olive oil
Instructions
The Soup
- Sauté the onions in a little butter and olive oil until soft. Add the cauliflower, bay leaf, salt and almonds. Toss in the buttery mixture and sprinkle with a tablespoon of flour. Do not add salt if your stock is salted.
- Gently toss again and slowly pour in the milk. Set over a very low heat and cook until the cauliflower is soft. Stir occasionally.
- Once ready, let the mixture cool to puree it with a stem mixer or a blender. Return to the heat and add the stock until you achieve a good consistency. Bring to a quick boil and test for seasoning.
- Meanwhile, make the pesto. Whizz the almonds in a mini mouli with a generous pinch of salt. Add the remaining ingredients, starting with 100ml of oil, gradually adding the rest (if needed) and whizzing until smooth.
- Serve the soup with a generous swirl of pesto, toasted wholemeal bread or pitta.
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