Make A Healthy, Creamy Soup With Cauliflower

CREAMY CAULIFLOWER SOUP

This soup is all kind of creamy without any of the unhealthy stuff. We roast the cauliflower to add an extra layer of flavour and then blend it with nutty coconut milk and flavourful chicken stock. It’s an easy weekday dinner or a quick lunch on the weekend. Serve with a side salad or garlic bread.

If you want to make this soup completely vegetarian or vegan then, substitute chicken stock with vegetable stock.

Yields8 Servings
Total Time-255 min
INGREDIENTS
  2 medium heads cauliflower, cut into bite-sized florets
 2 garlic cloves
 1 medium onion, chopped
 4 cups chicken stock
 1 cup coconut milk
 1 ½ teaspoons seasoning salt
 ¼ teaspoon cayenne pepper
 4 tablespoons olive oil, divided
 Salt, to taste
 Black pepper
DIRECTIONS
1

Preheat oven to 400°F.

2

In a large baking sheet, add cauliflower then, drizzle with 2 tablespoons olive oil and season with salt and black pepper; toss. Roast for 15 to 20 minutes or, until cauliflower is golden-brown on its edges and tender.

3

In a large stockpot over medium heat, sauté onions with remaining olive oil. Then, add chicken stock and roasted cauliflower. Let simmer for 10 minutes.

4

Using an immersion blender, blend soup until smooth in consistency.

5

Then, add coconut milk, cayenne pepper and seasoning salt; mix.

6

Return to heat and bring to a boil.

7

Top your soup with crushed black pepper, fresh herbs, parmesan cheese, croutons and olive oil.

Ingredients

  2 medium heads cauliflower, cut into bite-sized florets
 2 garlic cloves
 1 medium onion, chopped
 4 cups chicken stock
 1 cup coconut milk
 1 ½ teaspoons seasoning salt
 ¼ teaspoon cayenne pepper
 4 tablespoons olive oil, divided
 Salt, to taste
 Black pepper

Directions

1

Preheat oven to 400°F.

2

In a large baking sheet, add cauliflower then, drizzle with 2 tablespoons olive oil and season with salt and black pepper; toss. Roast for 15 to 20 minutes or, until cauliflower is golden-brown on its edges and tender.

3

In a large stockpot over medium heat, sauté onions with remaining olive oil. Then, add chicken stock and roasted cauliflower. Let simmer for 10 minutes.

4

Using an immersion blender, blend soup until smooth in consistency.

5

Then, add coconut milk, cayenne pepper and seasoning salt; mix.

6

Return to heat and bring to a boil.

7

Top your soup with crushed black pepper, fresh herbs, parmesan cheese, croutons and olive oil.

Creamy Cauliflower Soup
Stephanie Pulwarty

Editor-In-Chief

Stephanie loves food, coffee and travelling. Good thing all three come in handy for her job.

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