Dreamy, creamy cauliflower soup. Forget the spoon. Just pick up the bowl and drink! OH – and PS….it’s only 190 calories for an enormous bowl! This is unintentional diet food at its best!
Cauliflower Soup
I am very aware that there is a serious lack of vegetables / salads / meat free / cheese free / carb free food on my blog. I always have good intentions of blogging more vegetable focussed things but I tend to get distracted by…well…you know. Anything but salads.
So I always feel like giving myself a pat on the back when I post a meat-free-almost-dairy-free-cheese-free dish!
I love this soup. There are wild storms hitting Sydney as I write up this post and I can’t think of a better soup to come home to.
Plus, it’s effortless. No fine chopping and dicing. Just break off the florets of a cauliflower, roughly chop up the stalk along with a potato, onion and a few garlic cloves. Toss them into a pot with milk and stock/broth, then once tender, whizz with a handheld blender.
It’s that easy! And LOOK how thick and creamy it is!
This recipe is practically a “formula”. It works with loads of vegetables – broccoli, carrots, parsnip, potato, beetroot (ever tried RED soup??!), peas, fennel, zucchini. Anything vegetable that softens when boiled so it can be whizzed to become a soup.
I wasn’t really thinking about calories when I decided to post this. But when I ran the nutritional analysis, I was more than pleasantly surprised to find that it is a mere 190 calories per serving. I double checked it a few times to make sure it was right – and it is!
So really, if you want to treat yourself, stir through a dollop or two of cream without guilt. 🙂
Hmmm…..so if I have this for dinner, it means I can have a brownie for dessert, right? Same logic behind having a Mars Bar with a Diet Coke….. – Nagi
PS Aren’t my attempts at fancy restaurant swirls of cream and olive oil atrocious? 🙂
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Creamy Dreamy Cauliflower Soup
Ingredients
Soup
- 3 garlic cloves , roughly chopped
- 1 kg / 2 lb (1 medium head) cauliflower , florets broken off and stalk roughly chopped
- 8 oz / 250 g (1 large, 2 small) potatoes , peeled and roughly diced
- 1 large onion , peeled and roughly chopped
- 2 cups milk (any - dairy, non dairy, full fat or low fat)
- 2 cups chicken broth / stock
- Salt and pepper to taste
To garnish (optional)
- Thyme (highly recommended!)
- Cream and/or olive oil , to drizzle
Instructions
- Place all Soup ingredients (except salt and pepper) in a large pot over high heat and bring to boil, then turn down to medium and let it simmer for 10 to 15 minutes, or until the cauliflower is very soft.
- Use a hand held blender and blend until smooth (Note 1), then add salt and pepper to taste.
- If the soup is too thick for your taste, add more milk, water or stock (and more salt if needed). If you want it even thicker, let it simmer on the stove for a while longer to reduce down and thicken (be careful not to reduce it so much that it is too salty).
- Serve, garnished with fresh thyme leaves and drizzled with cream and/or olive oil, if desired.
Recipe Notes:
Nutrition Information:
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Delicious soup! Added a tiny bit of celery and courgette. Got 6 generous bowls out of it. Had no stock, so just used water and it was yum! Think this would be good basis for cauli mac and cheese- with a bit of cashel blue- will try soon!.
Right up my alley. Wonderful. 1 question: we never put a lid on the pot ?
I made this for my lunch today using skim milk and it was delicious. It was beautifully creamy and I topped it with a sprinkle of grated Parmesan cheese. Thank you for such a nice healthy soup recipe. I’m going to try this with other veggies.
Nagi,
I have been making cauliflower, broccoli, pumpkin, potato and leek, carrot soup similar to this for over 30 years. I only use just enough chicken stock to cover the vegetables and boil until quite soft (probably considered over cooked). Blitz and re-heat to desired temperature. Serve in bowls with a dollop of cream and a sprinkle of parmesan and/or a sprinkle of parsley. My elderly aunt loved receiving containers of different soups for birthdays and Christmas for re-heating in her microwave.
Needed to use up a cauliflower and not up for turning on the oven for roasted veg. This was extremely quick and easy, and it has this unique property when a slice of cheese is melted into it- the soup takes on the properties and flavor of cheese better than any roux-based cream soup I’ve ever made. I microwaved leftovers with a slice of provolone and the soup was stringy like a slice of pizza! Not just lumps of cheese in soup, but with every spoonful. Anyone disappointed with homemade cheese soups ought to use this as a base.
I made this tonight. Followed the recipe except I didn’t have any fresh thyme. I used dried and ground it using my mortar & pestle. Made a delicious delicate flavour. Another great Nagi recipe.
Hubby loved it.
Just made this today. Husband loves it, i would need some smokey bacon or smocked pork hock meat, something to punch it up(ever the canavore😄) but it was easy & quick to make, if i had kids to feed itd be on the menu weekly for sure. It used up a leggy cauliflower (home grown) i added french onion soup mix powder and a nice big pinch or 3 of pepper and extra salt (husband wouldnt put it on the stove without salt for the spuds even though i said it had stock in it😄😄). But whilst it was cooking i read up on cauliflower benefits:- good for the heart, blood glucose, blood pressure and heaps of antioxidants as well as vitamins so its a good dinner/meal choice. Thankyiu for another great recipe Nagi. Big pats to Dozer xxx
An incredibly easy, really tasty soup. Perfect for a cold winter’s night…
Given your current love of Crispy chili oil, I thought I’d add that a dollop in this soup, when serving, is bloody amazing!
I love this, however I covered mine and I think I overcooked the milk 🙁
Yum. Served this with some blue cheese crumbled over the top. We loved it. Simple and quick, like all my favourite recipes.
3 stars
Not a bad starter but needs more flavour. Very quick and easy to cook.
Just recovering from bronchitis…what shall I cook? Find a cauliflower in the fridge, got frozen home made chicken stock :)) always have onions, potatoes and garlic.
So easy, and wonderful. Light but nutritious.
Had something too heavy to eat yesterday, and with the constant coughing, it wasn’t pretty.
Thanks very much for the inspiration.
I tried this with purple cauli, added cheese and used only salt, no chicken stock (I haven’t made your stock but couldn’t bring myself to use the powder after looking at the ingredients 😱) and it was still delicious 🤤
This creamy cauliflower soup is now my all time favorite comfort soup. Love it. Thanks Nagi 🥰
Amazing! I haven’t had cauliflower soup since I was a kid 😍
I was wondering how long this soup keeps in the fridge?
Love how easy this was to throw together – super easy/quick. I too would love a little more flavor, albeit was great for the simpleness of it. I think I would top serving bowls with a bit of cheese, chives and crumbled bacon to up the flavor a bit. This is a keeper for me.
Loved this soup! I did cook out the onion and garlic on low first in a dash of butter, just to try and replicate my favourite starch filled soup. This will easily replace my potato and leek cravings. Thanks Nagi
This was yum! Highly recommend 🙂
Once again delicious and super easy Nagi!
Added a small amount of broccoli and garlic & pepper seasoning (didn’t have any garlic on hand).
Served with grated cheddar cheese and cream.