This simple and subtle cauliflower soup proves that in cooking, mostly, less is more. I don’t like the thought of adding all spices in all dishes, in which case the flavour of the individual spices is nearly lost.

This Cauliflower soup is minimally flavoured with garlic and dried basil. A fresh head of fresh cauliflower needs just that.

Tip: How do you tell if the cauliflower is fresh?

Turn the head over and inspect the bottom part which should be blemish free without any rotten spots. The florets should be firm, white and tightly packed. Loose and limp florets indicates that the cauliflower is stale.

Six reasons you should try this cauliflower soup

It’s a low carb filling meal full of the protective benefits of cruciferous vegetables.
Blended cauliflower gives creamy texture without any added cream, thereby easy to make vegan.
It tastes great hot, warm as well as cold.
This cauliflower soup can be had with some crusty bread or with a protein like grilled chicken or fish for a low-carb meal.
Cauliflower soup is mild enough to be enjoyed by toddlers and young kids.
It can be easy made in a big batch and frozen. Defrost and simmer for a quick lunch or dinner.

Ways to upgrade this cauliflower soup

Roast the cauliflower florets brushed with olive oil along with garlic cloves to add more depth of flavour to the soup.
Soak, peel and grind almonds to add protein as well as extra creaminess to the soup.
Use homemade vegetable stock or a stock cube dissolved in water, instead of plain water to blend the soup, for extra flavour.
To add a flavour punch for adults, fried garlic slices, smoked paprika, coconut chips, garlic powder, parseley are some of the ingredients that can be added to the soup.
If your soup tastes too bland, use a generous sprinkling of freshly ground black pepper, chilli flakes, lemon zest or grated sharp cheddar or smoked cheese to top your bowl.
Top with herbed croutons for an amazing texture. Roasted crisp chickpeas are a lower carb alternative to croutons.
Stir in unsalted butter or ghee into the soup just before serving to add a serving of satiety boosting fats which will keep you full for longer after a soup meal.

Tip: To make the soup vegan, use soy milk instead of dairy milk or blended soaked cashews or almonds.

Pair this simple cauliflower soup with one of the following salads

Asian style rainbow salad

Vegan sweet potato salad

Middle eastern bulgar salad

5-ingredient carrot coriander quinoa salad (very low cal)

Grilled corn salad with orzo pasta

Some of my favourite soups

Cauliflower and potato mulligatawny (vegan)

Pumpkin soup with pear and jalapeno (vegan)

Chilled corn soup with apple

Roasted pumpkin and coconut soup

Spinach lentil carrot soup (low cal)

Spring onion, pumpkin and lentil soup

Lemon coriander soup

Roasted pumpkin soup with lemongrass and ginger

[novashare_tweet tweet=”This cauliflower soup is simple and delicious, made with just 7 ingredients. Lots of tips to upgrade this bowl of soup and salad pairing ideas. ” hide_hashtags=”true”]