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Vegetarian cauliflower chowder

Bowls filled with creamy cauliflower chowder and sprinkled with red cayenne pepper

Vegetarian cauliflower chowder

Name: Vegetarian cauliflower chowder
Total time: 40 min
Yield: Serves 4-6
Ingredients: 25g salted butter; 1 leek halved and sliced; 1 tbsp plain flour; 600ml whole milk; a small handful thyme leaves picked; 600ml vegetable stock; 2 large floury potatoes cut into 1cm cubes; 1 cauliflower cut into small florets, leaves finely shredded, stalk cut into small cubes; a pinch cayenne pepper; a pinch ground mace; 50ml single cream

Anna Glover

Published: January 27, 2022 at 6:01 PM

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Serves 4-6

Easy

Total time: 40 mins

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Celebrate cauliflower season with a comforting bowl of creamy veggie chowder. A pinch of cayenne pepper and mace give a gentle warmth to this soup

Vegetarian

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Alternatives

Complete the dish

Make this vegetarian cauliflower chowder, then check out our spiced cauliflower soup, cauliflower and broccoli soup, spiced parsnip soup and more vegetarian soup recipes. Also try our classic seafood chowder, smoked haddock chowder and bacon and sweetcorn chowder.

Ingredients

Nutrition

25g salted butter
1 leek

halved and sliced
1 tbsp plain flour
600ml whole milk
a small handful thyme

leaves picked
600ml vegetable stock
2 large floury potatoes

cut into 1cm cubes
1 cauliflower

cut into small florets, leaves finely shredded, stalk cut into small cubes
a pinch cayenne pepper
a pinch ground mace
50ml single cream

Nutrition: per serving

kcal769
fat32.7g
saturates18.7g
carbs93.6g
sugars13.8g
fibre7.1g
protein21.6g
salt2.4g

Method

step 1

Heat the butter in a stock pot over a medium heat until melted and foaming, then fry the leek for 8-10 minutes or until soft. Sprinkle in the flour and mix well to make a paste. Add the milk, a splash at a time, stirring continuously until it has all been incorporated. Add the thyme, stock and potatoes, and bring the mixture to a simmer.
step 2

Simmer gently for 10 minutes, then add the cauliflower florets, leaves and stalks. Simmer for 10-15 minutes more until all the veg is tender. Season with salt, pepper, the cayenne and mace. Stir in the single cream, then serve.

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Authors

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Anna GloverSenior food editor

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