This creamy cauliflower soup is a real family favourite. It’s mild and smooth enough for babies who are just getting used to new flavours, yet it’s satisfying enough to serve as a proper bowl of soup for the grown-ups too — especially with some roasted cauliflower “crisps” scattered on top for a bit of crunch.
Thanks to the way it’s prepared, the soup stays lovely and creamy without any dairy, so it’s naturally vegan as well.
We know that not every meal in a busy family needs to be made from scratch, and there’s no shame in reaching for a jar or a packet on a hectic day. But having a batch of this soup ready to go in the fridge or freezer makes it that bit easier to serve up something homemade when you do have a spare half hour.
Don’t be put off by the gentle spices in this recipe — babies often enjoy mild flavours like cumin and onion seeds more than we expect. This particular batch went down very well in our house, with a full bowl polished off in no time.
The recipe below makes around 8 baby-sized portions, or 2 generous bowls for adults.
Ingredients
- 2 medium potatoes
- 1 cauliflower
- 1 onion
- 2 tablespoons of sunflower oil
- ½ teaspoon of ground cumin
- ½ teaspoon of black onion (nigella) seeds
- 300ml water
- A little spray oil, if making the cauliflower crisps
Equipment
- Chopping board
- Sharp knife
- Large pot with a lid
- Large wooden spoon or spatula
- Greaseproof paper
- Baking tray (for the crisps)
- Stick blender
Method
1. Preheat your oven to 150°C.
2. Using your knife, remove the outer leaves from the cauliflower and cut it into quarters.
3. Cut about 8 thin slices of cauliflower from the quarters, then chop the rest of the cauliflower roughly.
4. Spray your baking tray with oil and place the thin cauliflower slices on it.
5. Bake for 15 minutes.
6. Meanwhile, put your pot on the hob on a low heat and pour in the sunflower oil.
7. Peel and roughly chop the onion.
8. Add the onion to the pot and cook on a low heat for 5 minutes, stirring occasionally so it doesn’t stick.
9. Peel and chop the potatoes into small chunks, roughly coin-sized.
10. Add the onion seeds and ground cumin to the pot and stir until you can smell the spices coming through.
11. Pour in the potatoes and stir until well mixed with the onions and spices, then add the chopped cauliflower and stir again.
12. By now your crisps should be golden brown — remove them from the oven, set aside to cool, and turn the oven off.
13. Pour half the water into the pot. It won’t cover the vegetables completely, but that’s fine.
14. Cut a piece of greaseproof paper large enough to cover the pot and press it firmly down over the vegetables.
15. Put the lid on and leave on the lowest heat setting for 30 minutes.
16. After 30 minutes, carefully remove the lid and the greaseproof paper (both will be hot).
17. Press a spoon against some of the vegetables at the side of the pot — if they mash easily, they’re cooked. If not, cover again and cook for a further 5 minutes before checking again.
18. Pour in the rest of the water, which will help cool the vegetables enough to blend safely.
19. Blend well with a stick blender until smooth.
20. Serve warm. Adults can add salt and pepper to taste. For babies, allow the soup to cool fully before serving.
Freezing and storing
This soup freezes well, which makes it a handy one to batch-cook. Cool completely before transferring to freezer-safe containers or ice cube trays for baby-sized portions, and thaw thoroughly before reheating and serving.
Frequently Asked Questions
Is this cauliflower soup suitable for babies?
Yes — it’s designed to be mild and smooth, making it a gentle introduction to new flavours for babies who are already established on solids. As always, introduce new foods one at a time and follow your own weaning approach and any guidance from your public health nurse or GP.
Can I make this soup without the spices?
Yes, you can leave out the cumin and nigella seeds if you prefer a completely plain soup, though the small amount used is generally mild enough for little ones to enjoy.
Is this soup vegan?
Yes, the recipe uses no dairy and gets its creaminess purely from the way the vegetables are cooked and blended.
How long will the soup keep in the fridge?
Once cooled, store the soup in an airtight container in the fridge and use within a few days.
Can I freeze this soup?
Yes, this soup freezes well. Freeze in individual portions so you can defrost only what you need.
What can I use instead of a stick blender?
A regular jug blender works just as well — simply allow the soup to cool slightly before blending in batches, then return it to the pot to reheat.
Related Articles
If you enjoyed this recipe, you might also like:
- Simple Vegetable Purees for Baby’s First Foods
- Easy Family Soup Recipes for Busy Weeknights
- Weaning Tips: Introducing New Flavours to Your Baby
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