Cauliflower Soup

This cauliflower soup is one of my favorite soup recipes, because it is packed with veggies and low in sodium. I love making soups when its cold outside. This recipe makes a lot of servings, so its great to have in the refrigerator for lunch or dinner on those days during the week when you are too busy to cook a full meal. Cauliflower isn’t very flavorful by itself, so the carrots, onion, garlic and sour cream add a lot of flavor to this comforting soup. I remember when I first started cooking I had no idea how to cut up a cauliflower, so I added in some photos below that should be helpful to you. Just remember to remove all of the foliage first before chopping away! *I used almost all organic ingredients for this recipe, but I know in some places it is hard to find access to many organic products.

4.3 from 3 reviews
Cauliflower Soup
 
Prep time
Cook time
Total
 
Type: Side
Serves: 6
Ingredients
  • 1 head cauliflower, washed and chopped
  • 4 medium carrots, peeled and chopped
  • 4 celery stalks, chopped
  • ½ onion, chopped
  • 1 clove garlic, minced
  • 1 tbsp butter
  • 4 cups chicken broth (or water + 3 tsp chicken bouillon)
  • 2 tbsp parsley
  • 1 tsp pepper
  • ½ cup sour cream
  • ¼ cup milk
Instructions
  1. Melt butter in a large pot over medium heat.
  2. Add celery, onion and garlic and simmer for 7 minutes.
  3. Add chopped carrots and stir.
  4. Add chopped cauliflower and 4 cups of chicken broth (or water + 3 tsp chicken bouillon) and bring to a boil.
  5. Add parsley and pepper, and boil for 15 minutes.
  6. Remove from heat and let cool uncovered 5 minutes.
  7. Transfer ½ to blender, and ½ to a large container (such as a large measuring cup).
  8. Puree both halves of the soup to give it a nice texture, and transfer back to pot.
  9. If needed, reheat over medium heat. Stir in milk and sour cream and serve immediately. Garnish with parsley.

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6 comments

  1. Dixie says:

    I make the same soup, same recipe almost but I roast my cauliflower and garlic (a whole head) and instead of sour cream and milk I use 6 oz plain greek yogurt. Its quickly become one of my favorite soups.

  2. Jenn [Baking With Jenn] says:

    Great recipe! I added a bit more garlic because I am a garlic freak. I feel healthier when I eat it, AND its so good šŸ™‚

  3. Mary says:

    Yummy! I made this soup for my boys this past weekend and it was a huge hit. I added some croutons on top and serve it with warm bread. Very healthy.

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