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Mattby Matt, 7 yr, 2 m ago in Recipes
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 A rich and soothing dish that makes excellent use of winter cauliflowers and that very useful frozen sweetcorn. It's based on a recipe in one of my favourite cookbooks ‘The Cranks Bible’ by Nadine Abensur. She recommends a couple of chopped spring onions or some chives as a garnish, or if you're making this in the spring and are good at plant identification, look out for emerging sorrel leaves in meadows and on verges. They have lovely sharp, lemony flavour.


  • 1 medium cauliflower broken into small florets
  • 40g butter
  • 1 medium onion chopped
  • 1 leek finely sliced
  • 3 cloves garlic finely chopped
  • 750ml vegetable stock
  • 200g frozen sweetcorn
  • 1 tsp mustard
  • 2 tbsp cream
  • a grating of fresh nutmeg
  • salt and pepper


  1. In a large pan gently soften the onion and leek in three quarters of the butter.
  2. After 5 minutes add the cauliflower and garlic.
  3. Cook gently, stirring frequently, for a further 5 minutes.
  4. Add the stock and simmer until the cauliflower is just tender, and then blend the soup to a fairly rough consistency (a hand-held blender is ideal for this).
  5. Stir in the sweetcorn, mustard, cream and nutmeg, and season well with salt and pepper.
  6. Simmer for 10 minutes, adding more liquid if it seems too thick.
  7. Stir in the remaining butter, garnish and serve.
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