A few days ago I made cauliflower soup for the first time (from scratch). It was delicious!!

The recipe is incredibly simple. What I love most is that it doesn’t have cream or cheese in it (which is the problem with a lot of hearty, thick soups).
1 tablespoon olive oil
1/2 onion (diced)
2 cloves garlic (minced)
1 L (4 cups) vegetable stock {I used homemade vegetable stock to reduce the sodium}
1 large head cauliflower
salt & pepper to taste
1. Saute the onion and garlic in the tablespoon of oil.
2. Add the stock and bring to boil.
3. Add the cauliflower and let it simmer for 15-20 minutes.
4. Allow the soup to cool and then blend in small batches.
PlumCooks Cauliflower Soup
I used just a bit less than 4 cups of vegetable stock as I wanted the cauliflower purée to be a bit thicker.
Before serving I added 2 tablespoons of peas to add a bit of color and break up the texture a bit.
It’s a very simple recipe. I mainly did it to use up my cauliflower and I did not have very high hopes for the recipe. However, it tasted so good … I’m sure I’ll be making it again soon!
Nutritional Info (calories per serving/serves 4)
125 calories
8.7 g. protein
18 g. carbohydrates (6 g. fiber)
5.75 g. fat (2.5 g. saturated fat)