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Cauliflower Soup


  • ½ large cauliflower, finely sliced
  • ½ onion, finely sliced
  • 1 tbsp olive oil
  • 20g butter
  • 500ml chicken/ vegetable stock, hot
  • 50-100 ml double cream
  • Salt and pepper to taste

Method (click to mark as completed)

Serves: 2

Preparation time: 5-10 minutes

Cooking time: 10-15 minutes

Equipment: Russell Hobbs Jug Blender

  1. Heat the olive oil and butter in a large pan, once the butter starts to bubble add the onion and cook for 3-4 minutes, stirring occasionally
  2. Add the cauliflower and seasoning and cook for a further 5 minutes, stirring regularly. Ensure the cauliflower doesn’t begin to brown
  3. Add the hot stock and bring to the boil, turn the heat down and simmer for 5-6 minutes until cauliflower is soft. Stir in the cream
  4. Remove from the heat and blend until smooth

Completed steps (click to remove last step)