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Bowl of Creamy Cauliflower Soup with chives

Mind-blowing Cauliflower Soup

This creamy cauliflower soup is really quick and easy and is absolutely incredible. Even cauliflower haters love this soup! 

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 to 8
Calories 139 kcal
Author Tess Masters

Ingredients

  • 2 tablespoons (30ml) grape seed oil (or olive oil)
  • 2 teaspoons (8g) minced garlic (2 cloves)
  • 2 cups (200g) sliced leeks (white parts only) (or diced yellow onion)
  • 1 teaspoon (6g) Celtic sea salt, plus more to taste
  • 1 large head cauliflower, roughly chopped
  • 7 cups (1.65l) vegetable broth
  • 1/4 cup (35g) blanched slivered almonds (or raw unsalted cashews)
  • 3 tablespoons (9g) chopped chives, to serve

Instructions

  1. In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and sauté for another minute.

  2. Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for 20 to 30 minutes, until the cauliflower is completely tender. 
  3. Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts.
  4. Pour the soup into your blender in batches and blast on high for about 1 minute, until smooth and creamy.
  5. Return the soup to the saucepan and warm it over low heat. Stir in salt to taste.
  6. To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.

Recipe Notes

Recipe from The Blender Girl cookbook