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Easy Cauliflower "cream" Soup

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“This will be my 5th posted recipe moving me from Preemie to Undiscovered Chef for the PAC 2011! 8) That's one way to get me to stop procrastinating! A good friend of mine made this one day when I was visiting and I was so impressed with the taste and simplicity that I had to make my own version. She used chicken bullion but I personally prefer home made chicken stock or at least canned (low-sodium) when I'm out of my own. This soup is very versatile and healthy. Lovely to eat as is or use as a base for whatever you want to add. It makes a great "cream" base for those that are lactose intolerant and gluten sensitive (and to hide those veggies from picky kids, big & small). I've added broccoli with the cauliflower but didn't really care for the colour so would likely add it pre-steamed at the end next time.”
READY IN:
30mins
SERVES:
8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Over medium heat in a large pot or dutch oven, saute garlic & leeks with extra virgin olive oil until just soft (not browned).
  2. Add chopped up cauliflower and quickly stir (do not brown).
  3. Add chicken stock.
  4. Bring to a boil. Reduce to simmer for 15 - 20 minutes, covered.
  5. Remove from heat and cool slightly.
  6. Puree in the pot with a hand blender or in a food processor.
  7. Return pot to stove and reheat soup.
  8. Serve and enjoy!
  9. ----.
  10. You can use vegetable stock to make this vegetarian.
  11. Add other veggies, such as carrots or celery for more flavour.
  12. Cream corn and ham for a lovely chowder.
  13. Variety of cheese for a nice, healthy cheese soup.
  14. Be creative ! I'd love to hear your ideas :D.

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