Home Ideology

A silky, comforting bowl that tastes like autumn in a spoon.

This cream of cauliflower soup is simple to make, beautifully creamy, and finished with a drizzle of chilli oil, crispy cauliflower slices, and chives. Perfect for those slower, homebody days.

Ingredients

1 large cauliflower, chopped into florets (save a few slices for garnish)

½ onion, finely chopped

1 large potato, finely chopped

2 cloves garlic, minced

2/3 sprigs fresh thyme (or ½ tsp dried)

500ml boiling water or vegetable stock.

150ml Double cream (add more for extra richness)

Salt and pepper, to taste Olive oil or butter, for sweating

Chilli oil, for drizzling Chopped chives, to finish

Method

In a large pot, warm a drizzle of olive oil or butter. Add the onion, garlic, potato and cauliflower. Let them sweat gently for a few minutes, then add thyme, the stock / boiling water. Simmer for around 15–20 minutes until everything is tender.

Blend until smooth and creamy. Stir in the cream and season with salt and pepper to taste. For the garnish, fry a few thin cauliflower slices in olive oil until golden and crisp. Ladle the soup into bowls, drizzle with chilli oil, and scatter with chives.

The Hand blender I used in this recipe and highly recommend it – https://tidd.ly/4h3ax9W