Curried Cauliflower Soup with Citrus Croutons and Charred Vegetables

Guest chef Greg Marchand of Frenchie created this veggie soup that turns everyday ingredients into a luxurious starter.

cauliflower soup

Gregory Marchard, owner of Frenchie Restaurants in Paris and London took time out of his busy kitchen to cook for our guests. He prepared a much-loved starter of decadently smooth and creamy cauliflower soup, topped with zesty croutons that made use of our day-old surplus bread. Try it yourself at home!


6 people



2 cauliflowers, tough dark green leaves removed (keep in the freezer for making stock or use in another dish)

1 broccoli

2 medium potatoes, peeled

2 litres milk

250g butter, cubed

2 tablespoons curry powder (or to taste depending on strength)

Salt and pepper

2 Lemons, juiced (reserve zest for the croutons)

100g parmesan

Citrus Croutons

4 slices stale bread, crusts removed

2 tablespoons olive oil

10 thyme sprigs

3 citrus fruits, zest only e.g. lemons, limes, oranges


e.g. broccoli, asparagus, green beans, baby corn, spring onions, cauliflower, kale


For the Soup

  1. Break the cauliflower and broccoli into small florets. Cut the cores into small dice. Dice the peeled potatoes.
  2. In a large, heavy-based pot, gently heat the milk, cauliflower, broccoli and potatoes for around 30 minutes, ensuring the milk does not burn on the bottom of the pan by stirring, until the vegetables are tender.
  3. Season and transfer to a blender or use a hand blender to liquidise the pot contents.
  4. With the blender running, add the butter. Then stir in curry powder (tasting as you go), cheese and any further salt and pepper. Finally, add the lemon juice to balance the acidity.

For the Croutons

  1. Preheat the oven to 180o
  2. Tear or cut the bread slices into small cubes. Toss with the oil, thyme leaves and a little salt. Spread on a baking tray.
  3. Bake for 10-15 minutes until golden.
  4. Remove from the oven and allow to cool slightly before mixing through the citrus zest.

For the vegetables

  1. Trim the vegetables if needed, place in a bowl and dress with oil and salt.
  2. Cook the vegetable on a very hot griddle until al dente.

To serve

Ladle the warm soup into bowls. And top with the charred veg, and croutons.

Cook’s Notes

  • This is comforting and decadent soup that turns plain ingredients into a luxurious dish.
  • You can use any vegetables you have in the kitchen to make that charred veg croutons, just give them a quick refresh in cold water.



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Guest Chefs