Thermomix Method
Golden Cauliflower & Prawn Soup
A silky, golden soup with sweet carrot, parmesan depth and tender prawns. Light but genuinely satisfying — and faster than it looks.
The golden colour isn't turmeric — it's carrot. A single small carrot, blended through with cauliflower and parmesan, gives this soup its warmth, its sweetness, and that buttery golden colour that makes it look far more involved than it is. The prawns go in off-heat at the end, which keeps them tender and avoids the rubbery fate that hot liquid usually delivers. This is a weeknight soup that eats like weekend cooking.
- 250g raw prawns, peeled
- 400g cauliflower, cut into small florets
- 50g carrot, peeled and roughly chopped
- 30g parmesan, cut into pieces
- 2 cloves garlic
- 500g chicken or vegetable stock
- 15g olive oil
- Zest and juice of ½ lemon
- Salt and pepper, to taste
- Fresh parsley or chives, to serve
- 1Place parmesan into bowl, grate 10 sec / speed 9. Transfer to a small bowl and set aside.
- 2Add garlic, chop 3 sec / speed 7. Scrape down.
- 3Add cauliflower, carrot, stock and olive oil. Cook 20 min / 100°C / speed 1.
- 4Add reserved parmesan. Blend 45 sec / speed 8.TM7: use Blend mode, 45 sec.
- 5Add prawns. Reverse / speed 1 / 2 min. Residual heat will cook the prawns gently — just opaque when you serve.
- 6Finish with lemon zest, juice, and salt and pepper to taste. Serve topped with fresh herbs.
- 250g raw prawns, peeled
- 400g cauliflower, cut into small florets
- 50g carrot, peeled and roughly chopped
- 30g parmesan, finely grated
- 2 cloves garlic, roughly chopped
- 500ml chicken or vegetable stock
- 15ml olive oil
- Zest and juice of ½ lemon
- Salt and pepper, to taste
- Fresh parsley or chives, to serve
- 1Grate the parmesan and set aside.
- 2Add garlic, cauliflower, carrot, stock and olive oil to a medium saucepan. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 20 minutes until completely tender.
- 3Remove from heat. Add parmesan. Use a stick blender and blend until smooth and silky — about 45–60 seconds.
- 4Return to low heat. Add prawns and stir gently for 1–2 minutes until just opaque. Do not boil — gentle heat keeps them tender.
- 5Finish with lemon zest, juice, and salt and pepper to taste. Serve topped with fresh herbs.
The carrot is the secret — it gives the soup its golden colour and a gentle natural sweetness without adding meaningful carbs. Parmesan blended through adds depth and a quiet protein boost. Prawns finish off-heat to stay tender rather than rubbery.
To build into a full Catalyst Plate, add a slice of sourdough on the side. Leftovers keep well refrigerated for 2 days — reheat gently and don't boil.
Not a prawn fan? Stir through 200g cooked shredded chicken instead — same gentle finish, same protein target.