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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Made this for today’s dinner…it turned out wonderfully! I really love this recipe, I always struggle to find a easy and quick way too eat more vegetables, and this one is PERFECT! Thanks so much, Il” definetly try it again
YAY!! So glad you loved it Martina, thanks for letting me know! N x
I wasn’t sure what you meant by florets removed from stalk. Do I use all the parts of the cauliflower, or just the stalks?
Thanks!
Hi Ross! It means to remove the floats from the thick stalk 🙂 And then just use them for the soup. Hope that helps!
This soup recipe is amazing! Family LOVED it and I love that it’s so Weight Watchers friendly. Thank you for sharing!
I’m so glad you enjoyed this Yvette!! Thank you so much for taking the time to come back and let me know. 🙂 And HAPPY NEW YEAR!!!
It’s cold, cold, cold in Seattle right now, and it’s been a very stressful day. I wanted some comfort food, and I’ve been waiting to make your yummy soup – and it WAS yummy! So rich, so delicious. Perfect! One tiny discovery – the recipe says 3 ounces / 250 grams of potato, but 250g is actually 8 ounces. 🙂 I measured out 3 ounces of potato, and thought “Wow – if that’s what they think a “large potato” is down under, we really DO supersize our food in America!” LOL! Then I did the math, and it made much more sense 🙂 Regardless, an amazingly easy and very comforting dinner – thank you <3
I’m so glad you enjoyed it Kathy!! I bet Seattle IS cold. And thank you for picking up the typo! I will fix it right away!! N x
Oh my! How delightful! It gets cold in Louisiana (sometimes) and I think this is going to do the trick for lunch tomorrow. Thank you!
Thank you Jamie! I do hope you enjoy it!!
Try using an immersion blender instead of transferring the soup to a blender. Much easier and more convenient. Just blend the soup right in the pot and enjoy! Making this soup now and looking forward to it. Thank you!
Did I not use a blender stick in this? Silly me! That’s what I usually do!
Thank you so much for this recipe!
I absolutely hate vegetables, so I thought I would give this a go and see if I could use this as a way to get a lot of fiber and veggies in my diet. It worked!
I just finished making a huge pot of this soup and it’s delicious. It tastes so good, it’s hard to believe how low in calories it is. I did use whole milk, so I’m sure it is a bit higher in calories- but not by much at all. Which a huge two cup serving (392g) I clocked in about 190 calories as your nutrition facts state. 🙂
I would definitely recommend this to people looking for a healthy option.
I’m so glad you enjoyed it Alexis! Thank you for your feedback!
Wondering if anyone has tried this with sweet potato instead of white potatoes?
Thanks!!
Not that I know of Julie! I think sweet potato might be a bit too overwhelming for the flavour of cauliflower? I would be interested to know what you think if you do try it!
I don’t really like cauliflower so I was skeptical about making this.. but I just made this and it’s AMAZING. I highly recommend it. Today was a nice cool day and this was just perfect. Thanks for this awesome recipe! <3 <3
I’m so glad you loved it Sarah!!! It certainly is about as different as you can get from bland boiled cauliflower!!! <3
I have cheddar cauliflower. .will that work?
You sure can! In fact, I find cheddar cauliflower takes this up an other level because it’s got a slight nutty flavour 🙂 Very gourmet!!
This looks so yummy! I was wondering if you though I could substitute the milk for coconut milk? If so how much?
Can’t wait to make this.
Hi Jen! You sure can 🙂 Though if dairy is what you are wanting to remove, I would suggest almond milk instead. 🙂
Just what i needed!
I have got all the ingredients and was thinking of a creamy soup.
I also have fresh thyme from the garden.
Thank you Nagi!
Nagi, I made the soup for couple of days, i added truffle oil and crispy flat pancetta.
Served to some guests in a shot glass and was a hit!
Grazie
Oh boy. Talk about making it FANCY SCHAMNCY! Sounds like something I’d expect from a top end restaurant!
Oooh! I do hope you love this! I LOVE cauliflower soup! 🙂
Holy moly this soup is delicious! We just made it following your directions exactly and we also made garlicky croutons to go with it. Soooo good, thanks!
You had me at “croutons”… 😉 So glad you loved it!!
My oldest daughter asked me to make this soup yesterday after seeing your beautiful photos even though it’s the middle of summer here in Texas. Cauliflower isn’t high on my list of favorites but I’m so glad we tried this soup. It’s absolutely delicious. Any recipe that gets my kids excited about eating more vegetables gets high marks in my book.
I wonder how this soup would be with colored cauliflower like orange or purple?
Nguyet! I can’t believe you made this in SUMMER!!! Ooh, please could you make this with coloured cauliflower! We don’t have coloured cauliflower here!! 🙂
I just threw this together for lunch – it’s time for me to eat healthier. I love it! So thick, creamy, yummy – and best of all VERY SIMPLE! VERY FAST!
I’m wondering: will this still be as wonderful with one potato? I try to eat foods low on the glycemic index and hardly ever eat potatoes now.
I’m so glad you enjoyed it Lynn!! Yes, you can reduce it to one potato. The change is subtle, not drastic. But not using any makes quite a difference, it just isn’t as creamy. Thank you for coming back to tell me you loved it! N x
I was thinking of making this tomorrow and was wondering, would it be ok to blend cauliflower first? Or not at all? I have a really tiny blender :/
Hi Nella! Unfortunately that won’t work 🙁 The cauliflower needs to be cooked in order to blend so it comes out smooth. Raw cauliflower comes out almost like rice grains. Can you blend in batches? That’s what I did when I didn’t have a blender stick!
Finally got around to making this last night for dinner and the Man of the House loved it. It was super easy and there is even left overs for tonights dinner.
I personally didn’t try it due to my “aversion” to cauliflower…. sorry Nagi but I did stick my finger in and it still tasted like cauliflower LOL
VICKY! You have such an aversion of cauliflower and made this anyway? AND stuck your finger in….??? I’m blown away. So honoured!! So glad the Man of the House loved it and HE is one lucky guy to have someone like you to cook things that you don’t even like just for him! N xx
Made this tonite for dinner, it was so good! Flavours were great !
So glad you enjoyed it Suzie!! Thanks so much for coming back to share your thoughts!! 🙂
Just love it
Thank you Eveline! Hope you try it, super easy, super fast and just SO so good!! My secret is the potato and onion. Makes all the difference! N x
I think I’m going to have to make a big pot of this glorious soup soon. I’m seriously considering doing the 5:2 thing that a few of my friends are doing (and raving about) and this soup would be PERFECT for the “2” days. Besides, this looks like the best kind of comfort food on cold, dreary days like the ones we’ve been having in Sydney recently!
Going to have to substitute the onion for something else though – sadly found out onion gives me heartburn. Will probably use some leek in place of the onion. I’ll check back in once I’ve made this.
Leek will be even BETTER in this than onion!! Leek is “posh” in my books, I reserve it for when I’m trying to impress! Sorry to hear re: heartburn problems.
I know, the weather has been miserable, hasn’t it?? That’s why I made this!
FINALLY made this today. One word – YYYYYYYYYYUUUUUUUUUUUUUUMMMMMMMMMM!
So good. So so so so so so so good.
http://instagram.com/p/4gAYy-qyTJ/
Wow. Just wow. Can’t believe how good this is!
I drizzled with Extra Virgin Olive Oil infused with Chili, and made sure I added some thyme – only had some dried thyme, and the herb just took this to another level. I promise I won’t forget the thyme, ever! So so so so so good!
EEEEEKK!!! I’m SO glad you liked it! Isn’t it incredible? I am so not into the whole cauliflower “trend” but this…this is SO good, I can’t get enough of it!! (OK, and you have me inspired to make it today because it is so ridiculously cold and I feel like soup!) N x
Oh wow! Looks so tasty and really great in this Sydney weather!
I’m going to make it tonight. 🙂
YES it is perfect for this dreary Sydney day! 🙂
This looks divine! And the olive oil/ cream swirls on top are perfect; they’re not atrocious at all!!
Thanks Kristen!