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 probably eat more soup than anything in cold weather months. I even had a local magazine article written about my love of soups. I made this last weekend and I have a feeling I will keep a steady supply this winter. It is just fabulous – thank you so much for this recipe!!!!! Can it be frozen?
Hi Patti – you’re FAMOUS for your love of soup! 🙂 Yes it freezes fabulously. I’m so glad you enjoyed it, thank you for letting me know! N x
A year or so ago I stumbled on the beef cheeks recipe, then I tried your chickpea curry. Today beautiful giant caulis were at Woolies so I made this soup.
I used to search Google and Taste for my recipes, now you are my one true source.
This soup is divine. You are amazing xx
That is just about the best compliment I could ever hope to receive! Thank you so much for trying my recipes and I’m so glad you enjoyed this one!! My entire bottom shelf of my fridge is filled with cauliflowers and broccoli. I got overly excited when I saw them on sale at Woolies!!!
Thank you for this delicious recipe Nagi!
I keep buying cauliflower and then wondering what to do with it, apart from steaming and serving it with butter, salt and pepper.
Your recipe kept popping up on my Pinterest, and tonight I actually made it.
First I sauteed the onion and garlic in some ghee, then I followed the recipe as suggested, I used coconut cream, and then the olive oil swirl at the end.
Will definitely make this again this winter in the cold mountains.
I’m so glad you enjoyed this Dannielle! Which “mountains” do you live in? The Blue Mountains? N x
Yes, the Blue Mountains!
I actually have a little left over, and I’m going to have it for brunch. Yum.
One of the easiest soups to make and absolutely delicious, thanks for another great recipe Nagi!
Thank you Catherine! So glad you enjoyed it! 🙂 N x
I had something similar at a restaurant with a hint of curry and truffle oil swirled on top. I added a few sprinkles of Penzey’s sweet curry powder and stirred it in just to give it a mild curry flavor and then added black truffle oil on top with the thyme. It was delicious.
Oooh wow! They would be gorgeous additions!!
Momma always told me a recipe was just a suggestion so….I cooked my onions, garlic and cauliflower in chicken broth from my freezer then added 1 cup of left over creamed potatoes, 2 oz. of cream cheese left over from making salmon dip and my husband’s extra sour cream and chive dip (about 2 Tbsps.) My soup didn’t look as creamy as yours but it was delicious 🙂 Thank you for the suggestion. I am glad my husband isn’t a real fan of cauliflower because I didn’t have to share too much of this soup. I will definitely make this again and again.
Thank you again!
I love your variations!! I agree with your Momma 😉
Just made this tonight, it is really good. I might try it with leeks next time. Thank you for sharing.
Oooh, I’m so glad you enjoyed this Teri! Thanks for letting me know! N x
Wow! Just whipped this up quickly – so THANK YOU for the inspiration! I ended up using almond milk and veggie stock and tossing in some ginger and curry powder to fight off the sore throat that’s kept me home from work today.
Loved this recipe. Will continue to use it again the future. Thanks again 🙂
Oooh, I’m so glad you enjoyed this Robyn! Thanks for letting me know! N x
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!! 🙂