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
5-ingredient carrot coriander quinoa salad (very low cal)
Some of my favourite soups
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.Click to Post
- 3 cups cauliflower florets
- 1 cup sliced onions
- 4 - 5 cloves garlic minced
- 1 tbsp olive oil .
- 1 cup milk or any plant based milk
- 2 cups water
- 1 tsp salt
- 1 tsp dried basil
- freshly ground black pepper
- In a heavy pot, heat the oil. Fry the garlic and sliced onions over a low-medium flame for 6-7 minutes.
- Add in the cauliflower florets and let it saute for around 15 minutes on a low flame. Don't let them brown if you want a white coloured soup.
- Add 500 ml water / vegetable stock / water + veg stock cube. Bring to a simmer. Cover and simmer for 10 minutes until the cauliflower is completely softened.
- Let it cool. Trasnfer to a blender, add the milk and blend to get a very fine puree.
- Pour the puree into a saucepan. Simmer the soup for a few minutes to bring up the temperature. Season with more salt (if needed) and freshly ground black pepper and dried basil.
- Serve hot in pre-heated bowls with some croutons or buttery garlic bread.
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