Easy Cauliflower Soup
User Reviews
5
Easy Cauliflower Soup
Description
Easy Cauliflower Soup begins with sautéing diced carrot, celery, onion, and minced garlic in olive oil until tender, building a savory base. Chopped cauliflower and bay leaves are then added and cooked briefly before mixing in chicken or vegetable broth and almond milk. Arrowroot starch is incorporated to thicken the mixture before simmering until vegetables are fully tender.
After removing bay leaves, the soup is partially puréed with a hand blender to reach a creamy but not overly smooth texture. Seasonings of cumin, oregano, thyme, salt, and pepper add subtle herbaceous and warm spice notes. A garnish of crispy diced pancetta and fresh thyme enhances presentation and flavor.
This soup can be served as a starter or light meal, offering comforting warmth and a gentle vegetable flavor profile. Using almond milk in place of dairy keeps it dairy-free without sacrificing creaminess.
Using a heavy-bottomed pot helps prevent scorching the soup during cooking. The recipe recommends an immersion blender for the easiest puréeing but notes the option to blend in batches carefully due to heat.
Ingredients
- 2 Tablespoon extra virgin olive oil
- 2 carrot peeled and diced
- 2 celery diced, stalks
- 1 onion diced, medium
- 3 cloves garlic minced
- 1 cauliflower chopped, head
- 2 bay leaf
- 4 cups chicken broth or vegetable broth
- 1 cup almond milk
- 2 Tablespoon arrowroot starch
- ½ teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon thyme fresh
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- ½ lb pancetta diced (or bacon), optional
Instructions
- Heat 1 Tbsp olive oil in a large stockpot or Dutch oven over medium heat. Add carrots, celery, onion, and garlic. Season vegetables with salt and freshly ground black pepper. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in chopped cauliflower and bay leaves. Cook, stirring occasionally, about 3-4 minutes.
- Gradually stir in chicken broth and almond milk, and cook for a couple of minutes.
- In a cup, whisk the arrowroot starch with 1/4 cup of the warm liquid from the soup. Whisk until it's smooth, and add it to the soup. Stir well and bring to a boil; reduce heat and simmer until vegetables are tender about 12 minutes. Remove the bay leaves.
- Using a hand blender, puree the soup but don't overdo it. Season with cumin, oregano, thyme, salt and freshly ground black pepper, to taste.
- Serve immediately, garnished with pancetta and fresh thyme, if desired.
Notes
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and avoid scorching the soup.
- Almond milk is used here to keep the soup dairy-free, but regular dairy milk can be substituted if preferred.
- An immersion hand blender makes pureeing simple; alternatively, blend in batches but handle carefully due to the hot soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 337g | |
| Calories | 109kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Sodium | 682mg | 28% |
| Potassium | 544mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3455IU | 69% |
| Vitamin C | 60.6mg | 67% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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