Spring’s Around the Corner Soup

Cauliflower is not my favourite vegetable.  I find it a bit bland and meek, really.  It just doesn’t pack the same punch as cabbage or kale.  It’s like the youngest child in the Brassica family, a bit lost and unsure of itself in a clan of bolder, vitamin-loaded greens.  It needs a bit of assistance to come into its own and that help quite often seems to be cheese-shaped. 

It would be easy to dismiss this soup as a liquid version of the classic cauliflower cheese, but that would be doing it a disservice.  In fact, it has a creamy consistency similar to a Vichyssoise with added spice and tang from the mustard and cheddar.  The croutons add an unusual twist and provide a satisfying crunch that would work well in salads too. 

The recipe is by Heidi Swanson (of the 101 Cookbooks blog) in her cookbook ‘Super Natural Everyday.’  I have, however, added a bit more mustard and cheese for even more oomph.  The result is a cheerful, sprightly soup that is still warming and wholesome.  Perfect for beginning of the end of the cold winter months.  Nothing bland about that. 

Cauliflower Soup with Mustard Croutons
From Heidi Swanson’s Super Natural Every Day

You will need:

For the mustard croutons:
170g bread (preferably stonebaked or artisan), torn into small chunks
2 tbsp butter
2 tbsp olive oil
3 tbsp Dijon mustard
sea salt

For the soup:
2 tbsp olive oil
2 shallots, chopped
1 onion, chopped
sea salt
1 large potato (I used sweet potato as that was all I had to hand)
2 cloves of garlic
900ml stock or water (I used chicken stock)
340 g cauliflower, cut into small florets (about 1 medium sized vegetable)
50g strong cheddar, the better the quality and the more stinky, the better the soup, grated
2 tsp Dijon mustard


1.  First, make the croutons.  Preheat the oven to 180 degrees C.  

2. In a small saucepan, melt the butter on a medium heat.  Once, melted, take off the heat and stir in the mustard, olive oil and sea salt, whisking until you have a smooth mixture. 

3.  Place the croutons on a baking sheet or in an oven proof tray.  Drizzle with the mustard dressing and toss to evenly distribute.

4.  Bake for 10-15 minutes until the croutons are golden and crunchy.  Check on them half way through and do be vigilant as they will burn in a millisecond.

5. While the croutons are in the oven (and you are keeping one eye on them), start preparing the soup. Heat the olive oil in a large saucepan and add the onions and shallots with a pinch of sea salt.  Fry them over a medium heat, until softened.  Make sure they don’t catch on the bottom of the pan.

6. Add the potato and, stirring constantly, cook for a further 4-5 min, until softened.

7. Stir in the garlic, leave for a minute or so, before adding the stock. Bring to a boil and leave to simmer until the potatoes are tender.

8.  Add the cauliflower and leave to cook for about 5 minutes, until the cauliflower is soft.

9.  Wizz the soup in a blender or use a stick blender, as I did, taking care not to splatter yourself and the whole kitchen with boiling liquid, as I did. 

10.  Stir in the mustard and about half the grated cheese.  Add more stock or water if you feel it is too thick.

11.  To serve, ladle into bowls and add croutons, a sprinkling of cheese and a drizzle of olive oil.


  1. Leave a Reply


    Sounds delicious! And I completely agree about cauliflower needing a bit of help, I also find roasting it with lots of spices is a good trick. Soup sounds yummy though, will definitely give it a go.

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