Recipes » Soups » Creamy Cauliflower Soup
T. Colin Campbell Center for Nutrition Studies

Creamy Cauliflower Soup

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
Puréed cauliflower makes a lovely, creamy base for this simple but comforting soup that is made in almost no time with just a handful of ingredients.
Prep: 10 mins Cook: 15 mins
Gluten Free Low Sugar Nut Free Soy Free

Ingredients

Ingredients

  • ½ cup onion, minced
  • 4 cups cauliflower, chopped into florets
  • 2 cups of vegetable broth
  • 5 cups of water
  • 4 garlic cloves, crushed
  • 1 ½ tsp of sea salt
  • 3 Tbsp nutritional yeast (optional)
  • ¼ cup chives or cilantro, chopped (optional)
  • Roasted corn kernels, for serving
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. In a medium pot, sauté the onion in 1 Tbsp of vegetable broth over medium heat for 5 minutes or until slightly translucent.
  • 2. Add the rest of the ingredients, bring to a boil, and cook for 8-10 minutes or until the cauliflower is soft.
  • 3. Using an immersion blender or a regular blender, process until smooth.
  • 4. Serve with chives or cilantro and roasted corn.

You Might Also Like

Puerto Rican Root Vegetable Stew: “Sancocho”

Cleansing Mung Bean Soup

Cleansing Mung Bean Soup

Mushroom Soup

Copyright 2024 Center for Nutrition Studies. All rights reserved.

Earn Your Plant-Based Nutrition Certificate

Join over 20,000 students who have improved their health, learned new skills, and even inspired career changes.
Student posing with their Plant-Based Nutrition Certificate

Program Overview

  • 23,000+ students
  • 100% online, learn at your own pace
  • No prerequisites
  • Continuing education credits
Enroll today