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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I was worried that it would lack flavour as it didn’t seem to have a lot of ingredients. It was delicious and sooooo creamy. Much nicer than the recipe I usually use. We all enjoyed it,
Woo hoo that’s great Lisa! Enjoy!! N x
Nagi, I have a bag of frozen cauliflower that is languishing in my freezer. Could I get away with using frozen instead of fresh cauliflower? Maybe add the cauliflower after the potatoes are almost tender? What do you think?
I just did this! It worked beautifully! Way too late to help you, but hopefully next time!
I’ve made cauliflower soup before but it wasn’t as GOOD as this one! Made this for my kids and they LOVED it. Both kids are fighting for the last drop of cauliflower soup 😂
I was worried that it would be too bland (I like my food with kick) but it was really nice. Dirt cheap to make too. Winning!
Made today from cauli from my vegi patch, just the best, family loved it. The new family favorite.
I was honestly skeptical that this soup seemed too easy and would lack flavour. I was very wrong, super tasty!!! I doubled the garlic and grated cheese on top once served. Will make again!
Amazing. Made this last night and it was beautiful, cooked up one piece of crispy bacon for the top and served with fresh sourdough
Thank you so much for this recipe. We absolutely love it. For a little variance, I add broccoli to it as well, and top with a bit of shredded cheddar. Best recipe I have found in years!
Just made this. I personally found it bland so added a cup of grated sharp cheddar cheese and it gave it the kick it needed! Super delicious & creamy!
I made the cauliflower soup. It was amazing. Absolutely loved it. Now making two lots and freeze it.
I usually like all your recipes but this Cauliflower Soup was so bland. I had to add bacon, mustard and some cheese. It lacked flavour. Sorry, you might have to rethink the ingredients.
Hi Sandy, sorry you found it bland – I wanted to create a recipe where you can actually taste the ingredients rather than overpower it with other flavours here. This ons is all about letting the cauliflower shine through 🙂 N x
I absolutely loved it & am about to make another batch. Mine was anything but bland. Just beautiful.
The soup was easy to make, creamy and comforting but lacked a bit of flavour & colour (for my taste).
Hi Nagi. You are an absolute star and I am a big fan if your recipes. It’s my “go to” all the time.
Loved the soup.
Can this be frozen?
Yes 100% Rhonda! N x
It is delicious!!!
I can imagine making it w/ half the liquids and then having it be a far yummier substitute for mashed potatoes.
We just cooked this tonight and yummy it was delicious,quick and easy to do – thank you – I have been cooking your recipes for over 3 years now and you always give me inspiration
Hi Nagi this soup is so quick to make and tastes delish! Is this ok to freeze?
I have made a similar soup. I like your recipes. Would like to see more of your recipes. I make it when dieting. I dont put a potato in it and use 30 calorie almond milk. When not dieting I use some cream. I change the spices, Italian, Indian, Mexican etc. CAULIFLOWER AND Broccoli are so versatile. I use cauliflower as a thickener for other soup. Love your recipes. Always looking for new recipes.
I have gone back to this soup so many dang times it is crazy, since I found it I have probably made it about two dozen times minimum. I’m actually making some right now with squash, rutabaga and a parsnip. I always add some carrots and extra garlic, this recipe is so amazing and I love the suggestion for red soup, my mom would love that but I haven’t tried it yet
I have made this soup many times and it is delicious. A family favourite. The garlic adds a dimension to the flavour. I do add a couple of extra cloves and double the stock. I also love the name!
Thank you.
Hi Nagi, I’m not a confident cook but I love your recipes. So detailed and easy to follow. Not to mention, delicious. I made the cauliflower soup today, do you think you can freeze some of it?
Yes 100% Christine! N x