CREAMY CAULIFLOWER SOUP
4 People
124 Cals
CREAMY CAULIFLOWER SOUP
4 People
124 Cals
About the recipe
I live by the motto—keep it simple, keep it fresh, make it yourself… and know what’s in the food you eat.This is my ultimate creamy cauliflower soup. Light, fresh and full of goodness, it comes together in around 15 minutes using just a handful of simple ingredients.The secret lies in the cooking time. A short, gentle simmer is all you need to soften the cauliflower while keeping the flavours bright and clean. I often use water to let the natural sweetness of the vegetables shine, but you can use your favourite vegetable or chicken stock if you prefer.Blended until silky smooth and finished with a swirl of yoghurt and fresh chives, it’s the kind of soup that feels comforting and luxurious at the same time—without ever feeling heavy.Serve it simply, or elevate it with a few roasted cauliflower florets and a good grating of parmesan.Light. Fresh. Purely nourishing.
Nutrition Per Serving
124
Calories
7g
Fat
1g
Saturates
5g
Sugars
631mg
Salt
3g
Protein
13g
Carbs
9g
Fibre
Ingredients
- 1 large cauliflower washed and chopped
- 1 leek washed and sliced
- 1 onion chopped
- 2 tablespoons extra virgin olive oil
- 1 clove garlic sliced
- 1 teaspoon sea salt
- Pinch white pepper
- 3 –4 cups water vegetable stock or chicken stock
- ½ cup milk of choice optional
TO SERVE
- good sourdough topped with hummus or bean dip
- A dollop of Greek yoghurt
- Chives
- roasted cauliflower florets
- grated parmesan
Method
- Heat 2 tablespoons olive oil in a pot over low–medium heat.
- Add onion, leek and garlic with a pinch of salt and white pepper.
- Cook gently for 3 - 5 minutes until softened and fragrant.
- Add cauliflower and 3 cups of water or stock.
- Bring to the boil, then reduce to a gentle simmer.
- Cover the pot and cook for 10–15 minutes only, until just tender.
- Remove from heat and blend until smooth and creamy.
- Add extra water or stock as needed to reach your desired consistency.
- Stir through milk if using.
- Taste and adjust seasoning as needed.
- Serve topped with a dollop of yoghurt and fresh chives plus good sourdough.
- I also love topping with roasted cauliflower florets and grated parmesan.
Notes + Inspiration
Keep cooking time short to preserve that clean, fresh flavour
Blend through cannellini beans or silken tofu for added protein
Keeps beautifully in the fridge for 3–4 days—perfect for meal prep
Serve with good sourdough and whipped cannellini beans or hummus
Recipe for the whipped cannellini bean spread:
1 x 400 g can cannellini beans, drained
2 tablespoon lemon juice
2 - 3 tablespoons water to mix - adjust as needed
salt to taste
optional - 1 tbsp cashew butter
blend and enjoy.
Keep cooking time short to preserve that clean, fresh flavour
Blend through cannellini beans or silken tofu for added protein
Keeps beautifully in the fridge for 3–4 days—perfect for meal prep
Serve with good sourdough and whipped cannellini beans or hummus
Recipe for the whipped cannellini bean spread:
1 x 400 g can cannellini beans, drained
2 tablespoon lemon juice
2 - 3 tablespoons water to mix - adjust as needed
salt to taste
optional - 1 tbsp cashew butter
blend and enjoy.
