Cauliflower Soup with Parmesan Dumplings

This is going to be a love it or hate it recipe! Cauliflower and parmesan are both strong flavours on their own but bring them together and you get a deep roasted richness with a kick from the black pepper. I have never made cauliflower soup before, but I have eaten the vegetable many times in my mother’s Indian food and my father’s Italian food. Back in December I was inspired by the Hairy Bikers to bring the British cauliflower back into fashion. You may have seen my Cauliflower and Chickpea Curry recipe, but at the time I also vowed to try and make my own soup with the beautiful, cheap and underrated vegetable.

Like most of my recipes, this totally reflects my cooking style. This is a cheap, nutritious and easy recipe which can be made in advance. You can also easily adapt this recipe if you don’t like certain ingredients. For example, feel free to use much less black pepper if you’re not a fan. Use pecorino or gruyère for the dumplings if you don’t like parmesan. *If you prefer a softer dumpling, use white bread; personally I prefer brown.

This makes a delicious starter or light meal.

Cauliflower Soup with Parmesan Dumplings

Serves: 4-6 as a starter
Takes: 1 hr 15 mins


1 Cauliflower (medium-large), washed and cut up into florets
Leaves of 1 cauliflower, sliced
1 white onion, peeled and diced
1leek, washed and sliced
4 cloves garlic, peeled
1 tsp whole black peppercorns
700 ml vegetable stock (or boiling water and 1 stock cube)
3 tbsps creme fraiche
Pinch of salt
Knob of butter
Olive oil

For the dumplings:
2 slices brown bread*
25g grated parmesan
1/2 the cauliflower leaves, sliced
1 tbsp dried parsley (or small bunch fresh)
1 egg

1. Preheat the oven to 150′. Place the cauliflower florets, garlic and whole black peppercorns on an oven tray and drizzle with olive oil. Roast in the middle of the oven for a total of 45 minutes.

2. I recommend that you prepare everything else after you put the cauliflower in the oven. This shortens the cooking time. So – prepare the other ingredients.

3. In a large saucepan, warm up 2 tbsp olive oil and a knob of butter. When it is warm and clear, add the diced onion. Softly cook for about 5 minutes, then add the leek.

4. When the onion and leek have both softened, add the vegetable stock and half the cauliflower leaves. Stir the pot, and leave to simmer for 10 minutes.

5. Put your slices of bread in the toaster or oven to dry out. Then, place them in your food processor with the other half of the cauliflower leaves, parmesan, parsley, and egg. Whizz it all up!

6. By now the cauliflower should have roasted for about 45 minutes. Check that it is cooked and softened. If not, leave it in the oven for 10 more minutes. If it is, you can now take it out the oven and add the cauliflower and garlic to the soup pot. Stir the soup and put the lid on. Save the peppercorns.

7. Grind the roasted peppercorns with your mortar and pestle and add a pinch to the soup and a pinch to the dumpling mixture.

8. Roll the dumpling mixture into little balls. You should be able to make 10-12. Lightly grease a tray and then cook the dumplings in the oven for 15 minutes.

9. Mash down, or whizz up your soup! Whatever machine you have to smooth it out will be fine! Stir in 3 dollops of creme fraiche and a pinch of salt to taste!

10. Serve hot with a swirl of creme fraiche and 2-3 dumplings per person.

Enjoy! I would love to hear your feedback if you try it!

Tip: If you like it spicy, add a pinch of smoked paprika to the soup. 

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About Vered at EatNowTalkLater

30 responses »

  1. mmm i like the look of this one! you may cook it for me when i come over one day! 😀 xxxxx

  2. alotonyourplate

    def need to try this

  3. delicious and interesting

  4. Excellent – I’ve been making a special effort with cauliflower too, since I saw that programme, though I’ve always liked it so it’s no hardship 😉

  5. Wow. This sounds so amazing. I need to buy cauliflower ASAP.

  6. This sounds so good – I never thought about using cauliflower leaves in anything before. I love the dumpling idea too. I really need to try this one out!

  7. FYI – totally pinning this to my pintrest board 🙂

  8. How creative is that? How wonderful are you for posting! Love this! Thanks!

  9. I loved your cauliflower and chick pea curry recipe. I always have a hard time with cauliflower – never know what to do with it. Thanks for sharing these recipes —

  10. Sounds like a wonderful hearty soup and really parmesan cheese makes everything better 🙂

  11. I’ve been wanting to try a cauliflower soup for a while; the problem is I’m the only one who likes it in my house! Perhaps parmesan dumplings will save the day…

  12. This looks great. I tried to make cauli soup recently and it turned out horribly. I’ll have to try to follow your recipe 🙂

  13. I guess because I grew up eating ‘chop suey’ (sauteed mixed vegetables), I’m quite used to eating cauliflower and even like it. 🙂 Combining it with parmesan dumplings sounds so good!

  14. Let me talk now to appreciate this recipe first.I am planning to try it later. 🙂

  15. I love how there are so many kinds of spice, and so many different personalities to each one! Cauliflower seems like a cool mate for the spices…like she can tame them in some way, and also help them to truly be themselves. If I try this, I feel that I will be so satiated and enthralled that I will not remember to even consider coming back to post…but thank you for sharing, and I’ll join everyone else in saying that “I’ll try!” 🙂

  16. Great fusion of flavour & texture. Your meals are so exciting Vered.

  17. livinghealth12

    This sounds delish! And packed with some very nutritious veggies!

  18. The Rowdy Chowgirl

    Love it! Anything with roasted cauliflower in it pretty much has to be good.

  19. This makes a great soup for a chilly monsoon evening or winter night! I love the photo of the cauliflower where you have cut it in half; it looks like a tree 🙂

  20. looks so yummy!

  21. Oh my gosh this looks yummy! I would definitely be in the “love it” category. Very interesting and robust looking soup.


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