Cauliflower Soup with Shrimp

I have a love/hate relationship with soup. While it's delicious and warm and flavorful, I also find it really hard to walk away from a meal of just soup and be satisfied and, for someone who likes to eat to the point of hating myself, that just doesn't work for me. However, every now and again, a soup will come along that changes my tune and this is one of those soups. Ellen found this delightful recipe from a blog she follows, and the only edit I made was adding shrimp. Other than that, it's delicious as is!

Cauliflower Soup with Shrimp by Stuck in the Kitchen


1 tbsp olive oil

1 small onion, chopped

Sea salt

Vegetable stock

1/2 cauliflower, chopped into rough florets

1 clove garlic, crushed

1 zucchini, chopped

1/3 cup frozen peas

1 cup  milk

1/2 pound fresh shrimp, peeled and deveined

3 tbsp heavy cream

1/4 cup grated Parmesan

1/4 cup finely chopped parsley (I didn't use this)


Heat oil in a large saucepan or deep frying pan, add onion and season well with salt.

Cook over a medium gentle heat for 10 minutes until the onion is softened but not colored.

Add cauliflower, garlic and add just enough vegetable stock to cover.

Bring to a boil, reduce to a simmer and cook 15 minutes until the cauliflower is almost cooked through.

Add milk, zucchini and peas and cook a further 5-8 minutes.

While soup is cooking, sauté the shrimp (I just used olive oil and salt & pepper) (you will add shrimp once soup is done — DO NOT PUREE).

Use a whiz stick or transfer to a blender, add cream, and puree soup mixture to texture you prefer (add water to the consistency if need be).

Transfer back to soup pot, salt & pepper to taste, and stir both shrimp and parmesan through.

Serve with a little extra Parmesan, sea salt and freshly ground black pepper and a good sprinkling of parsley. 


RecipesEmma GoldenComment