Cauliflower Soup with Homemade Pesto


Delish delish delish! So creamy, airy  and rich in flavours. This is a very cozy and comforting soup where the garnishes add a fresh summer taste to it. The homemade pesto can be used for anything really even with a simple slice of bread, it tastes divine. it is important to toast the nuts in the pesto recipe as this brings out their creamy silky taste. I believe all these flavours and textures work well together and seem to complement each other in different ways. it is also important that the spring onions are not too sharp, but rather nice and subtle so they do not overpower the soup.  Ps. White pepper and cauliflower form the perfect marriage that work wonderfully together!

Cauliflower Soup Ingredients

  • 1 large Cauliflower
  • Knob of butter
  • Double Cream
  • Ground White Pepper
  • 2 dl Chicken Stock

Garnish: Fresh Basil, spring onions, mixture of toasted nuts & seeds.

Pesto Sauce Ingredients

  • 3 Generous handfuls of Basil
  • 1/2 Grated Garlic Clove
  • Toasted Pine Nuts (1 handful)
  • Grated parmesan cheese (1 handful)
  • Extra Virgin Olive Oil
  • Ground Black Pepper & Finger salt

You can either use a blender or a mortar and pestle. I used a blender this time: Add the grated garlic, basil and a pinch of salt and blend. Add the toasted pine nuts and mix again. Remove the paste into a bowl and stir in the parmesan cheese. Check for flavour. Add as much olive oil, and black pepper until you like the consistency. Place into the fridge as you begin preparing the soup.

Chop the cauliflower into smaller pieces. On a medium heat sauce pan, add a good amount of butter and let the cauliflowers simmer for about 5-10 minutes. Stir around so they turn a golden colour. Add about 2dl of chicken stock and let it simmer for about 10 minutes with the lid on. Blend the mixture in a food processor until smooth. Place back on a lower heat stove and add 1-2 dl of double cream depending on how thick you wish the consistency to be. Add a pinch of salt and ground white pepper.

Serve the soup in a bowl with a small spoonful (too much overpowers the delicate cauliflower flavours) of the homemade pesto on top.  Then add a bunch of fresh spring onions, basil leaves and a mixture of toasted nuts. Add a bit more of white pepper in the end.

You will have some left over pesto sauce that is perfect with pasta, fish, chicken, on toast or in a nice fresh summer salad.


Leave a Reply