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!
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? 🙂
- 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
- Thyme (highly recommended!)
- Cream and/or olive oil , to drizzle
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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.
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Use a hand held blender and blend until smooth (Note 1), then add salt and pepper to taste.
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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).
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Serve, garnished with fresh thyme leaves and drizzled with cream and/or olive oil, if desired.
1. You can also use a blender. BUT you will need to remove the soup from the stove and cool it down first, otherwise you will have a soup explosion when you press the Blend button. Trust me, it has happened to me numerous times, I keep forgetting!! Once blended, return to the pot and reheat.
2. Creamy Cauliflower Soup nutrition per serving, assuming low fat milk is used.
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More fast, healthy, creamy soups!
Love your self-depreciating drizzle. Am your new biggest fan. I dont like cooking but your recipes work for me and are all frikkin delicious. Yes, please never stop.
I try most of recipes. They are, very tasty and easy to prepare. Please never stop.
I will NEVER stop! 🙂 N x
Love your recipes. Just a question on your caulifower soup. Have you tried roasting the cauliflower
first to give the soup a more roasted flavour? Recommend or not? Thanks
No water needed to boil the veges?
Very delicious! Made it with rice cauliflower that I got from Costco and it worked out really well even though I made this as a vegetarian soup. This recipe is definitely a keeper for me. Thanks so much for sharing!
Just made this! Delicious! I will definitely make this again! I just started back on weight watchers so this is perfect!
Thank you! 😋
I’m so pleased to hear that Holly! N xx
OMG delicious, so quick & easy to make! I will be making this often & with other types of veggies! I added a pinch of nutmeg at the end. Hubby asked for seconds 😋
That’s great to hear Gina!! Thanks for letting me know you enjoyed it! N x
Gone!! This soup did not last long for me and my husband. It was so delicious and easy to make. I hope to take advantage of your other soups soon. We are in Arizona where we are looking for 100 degrees this weekend, so may try the soup when the weather cools. How does this cauliflower soup taste when served cold?? Thanks!
Yum!! Prepared and enjoyed for our Christmas eve. Added a little celery to the veggies & stock, and after cooking, a tab of butter with the milk when blending. So creamy and tasty!!!
Served with some veggie crackers, and small, cooked shrimp.
Thanks Nagi …. love your site, and will be exploring the recipes this winter!!
I wonder if powdered mash potatoes would work as a shortcut?
You mean to replace all the cauliflower??
It’s probably 100 years since I’ve made cauli soup and couldn’t miss the opportunity to try this totally simplistic recipe.
We had it last night for dinner and today for lunch – it’s definitely got the WOW factor in flavour which is crazy as it’s too easy to make. It’s really really really lovely and comforting.
Another Black Caviar indeed!
What wonderful feedback Barb, I’m so pleased to hear that, thank you! N xx
So very delicious, chuck it in the pot, garlic bread in the oven, blend drizle with cream and everything is ready! Yeh!
LOVE your very concise steps! 😂