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.

By Nici Wickes
  • 40 mins cooking
  • Serves 2 - 4
  • Print
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.


  • 500 g raw cauliflower
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 1 clove garlic, crushed
  • 3 cups chicken or vegetable stock
  • Salt and pepper, to taste
  • 1/4 cup chives, finely chopped
  • Few pinches of hot paprika
  • 1/2 cup gluten-free self-raising flour
  • 2 tbsp cornflour
  • 2 tsp turmeric
  • 1/2 tsp sea salt
  • 3/4 cup water
  • Vegetable oil for deep-frying
  • 2 cups cauliflower florets


  • 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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