Cauliflower soup will be extra 'creamy and comforting' if you add 1 ingredient

As the colder months approach, we begin to enter 'soup season' - that time of year when the perfect meal is a nice warm bowl of soup and a bread roll. There are so many delicious soup choices out there, from leek and potato to French onion and chicken noodle, there's truly an option for everyone.

One wholesome option is a nice creamy cauliflower soup. Last October, Alfie Steiner, who posts on Instagram as @alfiecooks, shared a recipe for a comforting cream of cauliflower soup. Posting a video of the recipe, as part of his 'Soup Season' series, he said of his recipe: "It's hearty, comforting + a soup guaranteed to keep you warm this autumn."

Along with the cauliflower, Alfie adds a potato into the soup, elevating it to a whole new level. The potato thickens the soup and helps make it even creamier.

Alfie's followers were quick to comment on the video, with many sharing their thoughts on this delicious recipe. One wrote: "Guys this is hands down the best recipe - I have tried it about 3 times now and everyone loves it."

While another added: "I'm making this soup from time to time. It's sooo good. My family loves it. Thank you for this recipe."

And a third commented: "This soup is so good. It's reconciled my daughter to cauliflower. It's now her best soup recipe. She asks me for it every week. Thanks!!!"

Ingredients (Serves 4-6)

• One large cauliflower
• One white onion
• One medium potato
• One tablespoon of butter
• Four garlic cloves
• One tablespoon of fresh thyme
• One litre of vegetable stock
• 250ml of cream (Alfie uses Flora Plant Double)
• Two tablespoons of nutritional yeast (optional)
• Chives, chopped
• Chilli oil
• Olive oil
• Salt
• Pepper

Method

Remove the leaves from the cauliflower (you can roast these and have them as a snack later). Pick the florets and chop the stalk. Dice the onions and potatoes.

Warm one tablespoon of olive oil in a saucepan over medium-high heat. Add the butter and wait until it's melted, then add the onions, potatoes and a pinch of salt. Allow to soften for five to 10 minutes.

Chop the garlic and thyme leaves and add them to the saucepan, mix, and fry until fragrant. Then add the cauliflower florets, reserving a few for a garnish, stir and cook for a further five minutes.

Prepare the vegetable stock and then add it to the pan, adding enough so that all the veg is covered. Bring to a boil, then reduce and simmer until the cauliflower has softened. Add the cream and nutritional yeast and stir well.

Transfer from the pan to a blender and blitz until creamy and smooth. Season to taste with salt and pepper, adjusting consistency with a splash more stock if needed.

Slice the leftover cauliflower florets 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 immediately with hot buttered toast.