This wonderful fusion of flavours will create a velvety soup to warm the soul. Take some time over this cauliflower and macadamia soup with lemon oil and mint to make sure it is extra creamy


This cauliflower and macadamia soup with lemon oil and mint is a guaranteed crowd pleaser for a shoot lunch. Its delicious creaminess is the perfect offering to raise energies for the afternoon, and the subtle sourness from the lemon oil really brings out the flavour. Take your time with the blender to make it extra creamy.

To complete your shoot lunch,  take inspiration from The Field’s recipes involving a rather unusual ingrediant. Put turnip on the table with the three best turnip recipes, and surprise your guests with a twist on a classic pudding. If the wind has really picked up, a spicy soup is sure to bring some warmth. Take a look at our spiced lentil with coriander and coconut soup.


It’s the velvety texture that makes this cauliflower and macadamia soup special, so take the time to blend it well.

Serves 8

  • 8 shallots, peeled and finely diced
  • 200g (7oz) butter
  • 2 dsp olive oil
  • 2 cauliflowers, approx 600g (1lb 5oz) each
  • 100g (31⁄2oz) macadamia nuts, lightly toasted
  • 300ml (101⁄2fl oz) whole milk
  • 1.2–1.6 litres (2-24⁄5 pints) stock – vegetable or mild chicken/pheasant/partridge
  • Pinch white pepper
  • 50ml (13⁄4fl oz) double cream
  • 1 tbs finely chopped mint leaves
  • 1 dsp olive oil mixed with 1 dsp lemon juice

In a saucepan gently fry the shallots in the butter and olive oil till tender but not coloured (about 10 minutes).

Remove the green cauliflower leaves but keep the cores and chop into golf ball-size chunks. Add the cauliflower, nuts, milk and 1.2 litres (2 pints) stock to the shallots. Season with white pepper and salt. Bring to a boil then turn the heat down and simmer for 15 minutes or until the cauliflower is soft.

Off the heat add the cream then blitz really well. Check the seasoning and add more stock if necessary.

To serve this cauliflower and macadamia soup, ladle into bowls and top with a sprinkle of chopped mint and a drizzle of the lemon oil.