James Martin cauliflower Soup is made with fresh cauliflower, rich double cream, and a splash of sherry, ready in just 20 minutes. The dish transforms humble ingredients into a luxurious starter by finishing the purée with a nut-brown sherry that cuts through the creaminess perfectly. I love making this when I want a restaurant-quality lunch that feels incredibly comforting but takes almost no effort.
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Restaurant-Quality At Home
- I used to think cauliflower soup was destined to be bland or watery, but this James Martin version completely changed my mind. The secret lies in cooking the cauliflower directly in milk rather than stock, which preserves that striking ivory colour and creates a natural creaminess that water simply can’t achieve. I learned that adding a splash of dry sherry right before blending isn’t just fancy—it adds a crucial acidity and nuttiness that wakes up the entire dish.
- One mistake I made early on was letting the cauliflower brown in the butter, which ruined the pristine white look of the soup. Now, I am careful to sweat it gently or boil it straight in the milk as James suggests, ensuring the final result is as visually stunning as it is delicious. It’s a simple technique that makes this soup feel properly elegant.
James Martin Cauliflower Soup Ingredients
- 25g butter
- 1 small cauliflower
- 500ml whole milk: This forms the base of the soup, keeping it white and rich.
- 50ml dry sherry
- 100ml double cream: Adds the final layer of velvet texture.
- Salt and white pepper
For the Optional Garnish:
- Whipped cream: A dollop on top adds contrast.
- Fresh nutmeg: Grated over the finished dish.
- Toasted almonds: For a bit of crunch.
How To Make James Martin Cauliflower Soup
- Cook the cauliflower: Place the shredded cauliflower and butter in a large saucepan. Pour over the 500ml of milk. Bring the mixture to a boil, then reduce the heat and simmer gently for 5 to 6 minutes until the cauliflower is completely tender.
- Enrich the soup: Pour in the 100ml of double cream and the 50ml of sherry. Stir well and simmer for another minute to marry the flavours. Season generous with salt and white pepper.
- Blend until smooth: Carefully transfer the hot mixture to a liquidiser or use a stick blender. Blitz on high speed until the soup is silky smooth and velvety.
- Finish and serve: Return the soup to the pan to warm through if needed. Ladle into bowls and garnish with a swirl of cream, a grating of fresh nutmeg, or toasted almonds if you like.
Recipe Tips
- Don’t skip the sherry: It might seem optional, but the sherry cuts through the rich dairy and lifts the cauliflower flavour. If you must avoid alcohol, a teaspoon of apple cider vinegar can provide a similar acidity, though the flavour profile will change.
- Use white pepper: To keep that pristine, restaurant-style white look, use ground white pepper instead of black pepper. It provides a different kind of heat that suits creamy soups perfectly.
- Pass it through a sieve: For an ultra-smooth, velvet texture, pass the blended soup through a fine-mesh sieve. This removes any fibrous bits of cauliflower that the blender might have missed.
- Watch the boil: Milk can boil over quickly. Keep an eye on the pan and reduce the heat to a gentle simmer as soon as it starts to bubble.
What To Serve With Cauliflower Soup?
James Martin often serves this Cauliflower Soup with cheesy sourdough toast, which provides a crunchy, salty contrast to the smooth soup. A simple grilled cheese sandwich or crusty baguette with salted butter also works beautifully. If you want to keep it light, a crisp green salad with a sharp vinaigrette helps balance the richness of the cream.
How To Store Leftovers Cauliflower Soup?
- Refrigerate: Let the soup cool completely, then transfer it to an airtight container and store it in the fridge for up to 3 to 4 days.
- Freeze: Pour the cooled soup into a freezer-safe container or heavy-duty bag, leaving about an inch of space at the top for the liquid to expand. Freeze for up to 3 months, and thaw overnight in the fridge before reheating.
How To Reheat Leftovers Cauliflower Soup?µ
- Stovetop (Best Method): Pour the soup into a saucepan and warm it gently over medium-low heat for 5 to 10 minutes. Stir frequently and avoid letting it come to a rolling boil so it doesn’t split. Add a splash of milk or broth if it thickened up in the fridge.
- Microwave (Quickest): Heat individual portions in a microwave-safe bowl on medium power in 1-minute bursts. Stir thoroughly after each interval to ensure even heating and keep the texture velvety.
FAQs
Yes, roasting the cauliflower first adds a nutty, caramelised flavour, though the soup will be darker in colour. If you prefer a “nutty” taste over a “creamy” one, roasting is a great variation.
Yes, as long as you use standard butter and cream. It is naturally meat-free, making it an excellent starter for a vegetarian dinner party.
You can substitute the butter for oil and use plant-based milk and cream (like oat or soy), but the flavour profile relies heavily on dairy, so the result will be quite different.
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Cauliflower Soup Nutrition Facts
- Calories: 320 kcal
- Total Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 85mg
- Sodium: 180mg
- Total Carbohydrate: 12g
- Protein: 8g
James Martin Cauliflower Soup
Course: Soups, Lunch, Dinner, StarterCuisine: BritishDifficulty: Easy4
servings5
minutes15
minutes320
kcal20
minutesJames martin cauliflower soup featuring velvety puréed cauliflower, rich butter, and a splash of sherry ready in 20 minutes. A comforting lunch or elegant starter that pairs perfectly with cheesy sourdough. Simple ingredients create a luxuriously smooth texture you will crave.
Ingredients
25g butter
1 small cauliflower, shredded
500ml whole milk
50ml dry sherry
100ml double cream
Salt and white pepper
Optional: Fresh nutmeg, toasted almonds, extra cream for serving
Directions
- Place the shredded cauliflower and butter in a large saucepan.
- Pour in the milk and bring to a boil. Reduce heat and simmer for 5-6 minutes until cauliflower is tender.
- Add the double cream and sherry to the pan. Season with salt and white pepper.
- Transfer to a blender and blitz until completely smooth.
- Return to the pan to warm through if necessary, then serve immediately with your chosen garnish.
Notes
- Don’t skip the sherry: It might seem optional, but the sherry cuts through the rich dairy and lifts the cauliflower flavour. If you must avoid alcohol, a teaspoon of apple cider vinegar can provide a similar acidity, though the flavour profile will change.
Use white pepper: To keep that pristine, restaurant-style white look, use ground white pepper instead of black pepper. It provides a different kind of heat that suits creamy soups perfectly.
Pass it through a sieve: For an ultra-smooth, velvet texture, pass the blended soup through a fine-mesh sieve. This removes any fibrous bits of cauliflower that the blender might have missed.
Watch the boil: Milk can boil over quickly. Keep an eye on the pan and reduce the heat to a gentle simmer as soon as it starts to bubble.
