Cauliflower is one of my favourite vegetables from the Netherlands, and I love that it’s also in season here in Greece during the winter. I’m always amazed by how versatile it is, you can cook it, grill it, roast it, or turn it into soup. This is one of my absolute favourite cauliflower soups. It uses very few ingredients, which makes it incredibly easy to make, and for me it’s the ultimate comfort food: rich, creamy, and deeply satisfying.

The best way to enjoy it is with freshly baked bread and a selection of great French cheeses on the side, that combination truly makes me happy. Growing up in the Netherlands, in such a multicultural environment, and with a grandmother who grew up in Indonesia, I’ve always loved bold flavours and a bit of heat. That’s why I like to add sambal, or, more recently, crispy chili oil, for a subtle spicy edge.

We finish the soup with olive oil from Thanasis, which is full of flavour and really elevates the dish. With so few ingredients, every detail matters, the olive oil, the chili oil, and together they make this soup something truly special. I hope you enjoy it as much as I do, because it’s honestly just incredibly delicious.

You will need:

• 1 cauliflower
• 1 red or white onion
• 1 medium potato
• 50 grams of butter
• 4 gloves of garlic
• 1 tbsp of dried or fresh thyme
• 1 l beef stock
• 250 ml of cream
• chilli oil
• Olive oil
• Salt
• Pepper

Start by prepping your vegetables. Dice the onion and cut the cauliflower and potato into pieces. Set aside a few cauliflower florets to use later as a topping.

In a large pot, melt the butter over medium heat. Once melted, add the diced onion and let it sauté gently until soft and translucent.

Add the finely chopped garlic and cook for another minute.

Add the cauliflower and potato to the pot and let them cook for a few minutes, allowing everything to lightly sauté and develop flavor. Stir occasionally so nothing sticks.

Add the fresh or dried thyme, then pour in the beef stock and cream. Bring the soup to a gentle simmer and let it cook until the cauliflower and potato are fully tender.

Once everything is cooked through, blend the soup using a blender. Blend until completely smooth. For an extra creamy, refined texture, strain the soup through a strainer to remove any remaining coarse pieces, this step makes the soup beautifully silky.

While the soup is resting, heat a pan over medium-high heat with olive oil. Add the reserved cauliflower florets and grill them until golden brown and lightly crispy.

Serve the soup in bowls and top with the grilled cauliflower. Finish with salt, freshly ground black pepper, a drizzle of chili oil, and a touch of olive oil.