Cauliflower soup with floret fritters

This velvety soup is taken to the next level with a side of battered and fried florets! The delightful combination of smooth and crispy creates a dish that is sure to impress.
Cauliflower soup with floret fritters
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What could be more comforting than a bowl of soup to keep your family warm this winter? Try more of our deliciously warming soup recipes – we have something for everyone, with meaty treats and vegetarian delights from all over the globe.




1.To make the soup, cut the cauliflower into large chunks, including the thick core.
2.Heat the olive oil in a medium to large saucepan, and sauté the onion and garlic gently, until softened but not coloured. Add in the cauliflower and stock and bring to a boil. Reduce to a simmer, cover and cook until the cauliflower is soft − about 15-20 minutes. Use a stick blender (or similar) to purée the soup to a smooth consistency. Taste, then add salt and pepper, if needed. Keep it warm while you make the fritters.
3.In a large bowl, whisk the flours, turmeric, salt and water. Heat enough oil for deep frying in a small saucepan to medium-hot. Stir the florets into the batter to coat, draining any excess, then fry in batches until crispy. Sprinkle with salt.
4.Serve up bowls of soup, sprinkled with chives and paprika, alongside the fritters.

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