Food content creator Alfie Stein has served up the perfect winter warmer soup that he dubs ‘comfort food in a bowl’ (Image: Getty Images)
As the winter chill sets in, chefs and home alike are embracing comfort to ward off the cold.
The unforgettable allure of a steaming bowl of soup with its rich flavours is a welcome remedy to brighten up any dreary day.
Social media culinary sensation Alfie Stein, better known as Alfie Cooks, has once more unleashed his popular soup series, crafting yet another selection of tantalising to help food enthusiasts conquer the cold season.
One recent creation that’s sent foodies into a frenzy is his video guide to creating the ultimate cream of cauliflower soup, reports
Taking to , Alfie proudly declared: “For episode two I’ve made my cream of cauliflower soup, comfort food in a bowl that cannot be beaten.”
You can roast the florets to top your soup (Image: Getty Images/iStockphoto)
The simplicity of the means that you can whip up this homemade delight effortlessly.
Alfie’s tutorial has spread like wildfire across the web, boasting over three million views and accumulating 213,700 likes plus an impressive 461 comments.
Fans are showering praises, with Zowin expressing: “I love how any good soup is just an oven and blender away.”
Emily chimed in with her approval saying, “My new favorite fall soup! Thank you,” meanwhile Irisole Dragonet heralded Alfie as a hero with: “THANK YOU MAGIC SOUP MAN.”
Even SaladSprinkles admitted: “Even we’re excited for soup szn after seeing this.”
Jamie added a seal of taste approval with: “Made this today for lunch. Was so, so tasty.”
If your tastebuds are pining for a new winter favourite, look no further.
Here’s what you’ll need to create this comforting cream of cauliflower soup.
Don’t miss… [FULL ENGLISH] [BAKING] [SLOW COOKER]
Cream of cauliflower soup
Ingredients (serves four to six)
- One large cauliflower
- One white onion
- One medium potato
- One tbsp butter
- Four garlic cloves
- One tbsp fresh thyme
- One litre vegetable stock
- 250ml cream
- Two tbsp nutritional yeast (optional)
- Chives
- Chilli Oil
- Olive oil
- Salt
- Pepper
Method
Remove the leaves from the cauliflower – you can leave to roast as a snack for later – then pick the florets and roughly chop the stalk.
Dice the onion and potatoes, then warm one tablespoon of olive oil in a saucepan at a medium-high heat. Then add the butter to melt it.
Add the onions and potatoes to the pan with a pinch of salt. Allow to soften for five to ten minutes.
Chop the garlic and thyme leaves, then add in and mix, frying until fragrant. Add the cauliflower florets (reserve a few for garnish) and stir, cooking for a further five minutes.
Prepare the vegetable stock and add enough to the pan to cover the veg. Bring to a boil, then reduce and simmer until cauliflower has softened. Add the cream and the nutritional yeast if using, stirring well.
Pour everything into a blender, blitzing until creamy and smooth. Season to taste with salt and pepper, adjusting consistency with a splash more stock if required.
Slice the leftover cauli 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 with hot buttered toast and enjoy!