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Creamy Cauliflower Soup:

Creamy Cauliflower Soup: Your New Cozy Comfort Food

Creamy cauliflower soup is a gluten-free, hearty winter warmer filled with roasted flavors and comforting textures.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can be replaced with butter for extra flavor.
  • 1 medium Yellow Onion Substitutable with shallots if preferred.
  • 2 stalks Celery Stalks Essential for flavor.
  • 3 cloves Garlic Use fresh garlic for best results.
For the Chowder
  • 4 cups Vegetable Broth Ensure it's gluten-free, if necessary.
  • 4 cups Cauliflower Florets Broccoli can be used for a different flavor.
  • 1 cup Chopped Parsnip Can substitute with turnips or sweet potatoes if desired.
  • 2 Bay Leaves Remove before serving for best taste.
  • 1 teaspoon Dried Thyme Fresh thyme can be used as a substitute (adjust quantity).
  • Salt and Pepper Essential seasoning to taste.
  • 1 cup Heavy Cream Alternatives: Coconut milk, cashew cream, or full-fat Greek yogurt can be used.
For the Garnish
  • 1 tablespoon Fresh Parsley Optional, but recommended for freshness.
  • Bacon Can be omitted for a vegetarian option; smoked paprika can substitute for flavor.

Equipment

  • large pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
  2. Add one diced yellow onion, two chopped celery stalks, and one chopped parsnip to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened.
  3. Stir in three minced garlic cloves and cook for an additional 1 minute.
  4. Pour in 4 cups of vegetable broth, add 4 cups of cauliflower florets, 2 bay leaves, and 1 teaspoon of dried thyme. Season with salt and pepper.
  5. Reduce the heat to low and let the chowder simmer for 15-20 minutes until the cauliflower is tender.
  6. Remove the bay leaves and blend the chowder until smooth with an immersion blender.
  7. Stir in 1 cup of heavy cream and a handful of chopped fresh parsley. Gently heat without boiling.
  8. Ladle the chowder into bowls, garnishing with crumbled bacon bits if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 1mg

Notes

Roasting cauliflower enhances flavor. Add cream at the end to avoid boiling. Store in the fridge for up to 3 days.

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