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Cauliflower soup often gets overlooked, but with the right seasoning it can be transformed into a truly luxurious dish. White peppercorns bring a delicate heat that is more aromatic and earthy than black pepper, making them perfect for creamy, velvety soups. This recipe pairs cauliflower with Greenfields White Peppercorns and a whisper of nutmeg for a refined, restaurant-style dish you can enjoy at home.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
1 large cauliflower (about 700g), chopped into florets
1 medium onion, chopped
2 cloves garlic, finely sliced
30g butter (or olive oil for vegan)
750ml vegetable stock
200ml whole milk (or oat cream for vegan)
1 bay leaf (Greenfields Bay Leaves)
1 tsp Greenfields White Peppercorns, freshly ground
¼ tsp Greenfields Ground Nutmeg
Himalayan Pink Salt (Fine), to taste
Chives or parsley (Greenfields Chives or Parsley) for garnish
Heat the butter in a large pan and sauté onion and garlic until soft but not browned.
Add the cauliflower florets and cook for 5 minutes, stirring often.
Pour in the stock, add the bay leaf, and simmer for 15 minutes until cauliflower is tender.
Remove the bay leaf and blend the soup until completely smooth.
Return to the pan, stir in the milk, nutmeg, and freshly ground white peppercorns. Adjust salt to taste.
Warm through gently (do not boil).
Serve hot, garnished with chives or parsley and an extra twist of white pepper on top.
Calories: 210 kcal
Protein: 7g
Fat: 11g
Carbohydrates: 18g
Fibre: 4g
This velouté was so smooth and aromatic – the white pepper gave it a gentle warmth that made it feel really special.
The ingredients used in this recipe could also be used to create…
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