Cauliflower Soup
User Reviews
4.9
Cauliflower Soup
Description
This recipe involves sautéing diced onion and minced garlic in olive oil until translucent, creating a flavorful base. Adding cauliflower florets, salt, pepper, and broth or water, the mixture is brought to a boil then simmered until the cauliflower is very tender. The soup is then pureed to a smooth consistency using an immersion blender or regular blender, with additional liquid added to achieve the desired thickness.
Fresh parsley and chives top each serving, contributing herbal brightness and color contrast. A drizzle of heavy cream or coconut milk adds richness and smoothness without overwhelming the gentle flavors. The resulting soup has a creamy mouthfeel with subtle vegetal notes and a mild, balanced seasoning.
It can be served warm as a starter or light meal and pairs well with bread or a side salad. The recipe includes a vegan option by using vegetable broth and omitting dairy cream or substituting with coconut milk.
Ingredients
- 1 medium head cauliflower cut into large chunks
- 1 Tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups water vegetable, or chicken stock (plus more, as needed)
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper divided
- ¼ cup parsley for garnish, fresh, chopped
- ¼ cup chive for garnish, fresh, chopped
- heavy cream for serving (optional, or coconut milk
Instructions
- Add olive oil to a large dutch oven or stockpot over medium heat. Add onion and garlic to the pot and saute about 5-7 minutes, until onions begin to soften and become translucent.
- Add salt, pepper, cauliflower and water or broth to pot. Bring mixture to a boil. Reduce to a simmer, cover and cook until cauliflower is very soft, about 10-15 minutes.
- Once cauliflower is soft, use an immersion blender to puree soup to a smooth consistency. If you do not have an immersion blender you can transfer the soup in batches to a blender and blend until smooth. Add more water or broth as needed to reach your desired consistency. Adjust seasoning to taste.
- To serve, ladle into bowls and garnish with freshly ground black pepper, parsley and/or chives, and a drizzle of heavy cream (use 1-2 Tablespoons per serving) if desired.
Notes
- To prepare a vegan version, use vegetable broth or water and omit heavy cream or substitute it with coconut milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 1/4 recipe w/o heavy cream | |
| Calories | 102kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 778mg | 32% |
| Potassium | 628mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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