5 from 24 votes
Easy Cauliflower Soup
Easy Cauliflower Soup is a creamy, mildly spiced purée featuring chopped cauliflower cooked with aromatics like carrot, celery, onion, and garlic in broth and almond milk. The soup is thickened with arrowroot starch and seasoned with cumin, oregano, and fresh thyme for depth. Optional diced pancetta adds a salty garnish. This soup has a smooth texture achieved with a hand blender and suits a comforting lunch or light dinner.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
6
Calories:
109 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 109
% 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.