Food from a Physicist who loves to cook

Monthly Archives: October 2016

Hey all trying to get back into this, but sadly will probably fail as life gets in the way. Quick Major update: I am now a Dr (PhD) whoop whoop and I am living in Berlin, a city I absolutely adore. However it also appears to get as grey and miserable as the UK in autumn, so today after feeling particularly cold I decided to make a warming soup. It’s an updated twist on the AVOCA cauliflower cheese soup I love, so let me know what you think.

Spiced cauliflower cheese soup

prep 10 mins cook 30-45 mins


  • One medium onion or two small onions, finely diced.
  • Three medium potatoes finely diced.
  • One clove garlic, crushed
  • A full head of cauliflower.
  • Half liter of  chicken stock
  • Two table spoons creme fresh
  • About 30g cheese or more grated.
  • As much hot sauce as you want
  • Diced smoked bacon


  1. Fry off the bacon till crispy in a stock or soup pan and set aside. In the bacon fat sauté the onions over a medium heat until they are translucent and then add the garlic and sauté for a further 2-3 minutes.
  2. Add the finely chopped potato to the onions and garlic, and mix so coated in the fat/oil, sauté a little and season with salt and pepper. If you want spicy soup this is when you add your hot sauce and let it simmer/ cook a little.
  3. Add the stock to the potatoes and then add the chopped cauliflower. I had roasted my cauliflower before hand but it didn’t really add anything so I would just chop it and add it. Bring this all to the boil and then simmer for 20 mins or until veg is tender.
  4. Add the creme fresh and stir till well mixed, if you prefer a smoother soup blend half the mixture now, otherwise leave as is. Cook another 5 mins.
  5. Finally add the grated cheese and bacon bits, and stir till cheese is melted. Taste and further season if needed, then serve.




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