Winter can only mean one thing: it’s comfort food season. Sometimes all you need to get you through a cold, dark winter’s day is a hearty bowl of soup with a powerful flavour punch.
Alfie Stein, also known as Alife Cooks on social media, has reignited his soup series for another round of flavourful bowls that will see you through the season. One recent recipe video has gone viral, detailing how he makes the perfect cream of cauliflower soup.
In a TikTok video, Alfie said: “For episode two I’ve made my cream of cauliflower soup, comfort food in a bowl that cannot be beaten.”
The recipe is so simple, the whole thing will take no time at all. Alfie’s video has been viewed over a massive three million, racking up 213,700 likes and 461 comments.
Zowin said: “I love how any good soup is just an oven and blender away.”
Emily agreed: “My new favorite fall soup! Thank you,” while Irisole Dragonet wrote: “THANK YOU MAGIC SOUP MAN.”
SaladSprinkles commented: “Even we’re excited for soup szn after seeing this.”
Jamie wrote: “Made this today for lunch. Was so, so tasty.”
So if you’re looking for a new favourite winter warmer, this is what you’ll need.
Cream of cauliflower soup
Ingredients (serves four to six)
- 1 large cauliflower
- 1 white onion
- 1 medium potato
- 1 tbsp butter
- 4 garlic cloves
- 1 tbsp fresh thyme
- 1 litre vegetable stock
- 250ml cream
- 2 tbsp nutritional yeast (optional)
- Chives
- Chilli Oil
- Olive oil
- Salt
- Pepper
Method
Remove the leaves from the cauliflower – you can leave to roast as a snack for later – then pick the florets and roughly chop the stalk.
Dice the onion and potatoes, then warm one tablespoon of olive oil in a saucepan at a medium-high heat. Then add the butter to melt it.
Add the onions and potatoes to the pan with a pinch of salt. Allow to soften for five to ten minutes.
Chop the garlic and thyme leaves, then add in and mix, frying until fragrant. Add the cauliflower florets (reserve a few for garnish) and stir, cooking for a further five minutes.
Prepare the vegetable stock and add enough to the pan to cover the veg. Bring to a boil, then reduce and simmer until cauliflower has softened. Add the cream and the nutritional yeast if using, stirring well.
Pour everything into a blender, blitzing until creamy and smooth. Season to taste with salt and pepper, adjusting consistency with a splash more stock if required.
Slice the leftover cauli in half, then fry in a pan until caramelised. Ladle the soup into bowls, top with the cauliflower pieces, chopped chives, a swirl of cream and chilli oil.
Serve with hot buttered toast and enjoy!