Creamy Cauliflower Soup Without Cream
This easy and family-friendly cauliflower soup is rich, smooth, and satisfying—without any cream, cheese, or flour. Perfect for busy weeknights, it’s a nourishing choice that everyone will love, making mealtime both simple and delicious
Servings: 4
Calories: 498kcal
Equipment
- Medium-size saucepan, blender.
Ingredients
- 1 leek sliced
- 2 large potatoes peeled and sliced
- 1/2 head of cauliflower chopped into small bits
- 1 tablespoon butter or extra virgin olive oil
- 1 twig rosemary
- 1 twig thyme
- salt and pepper to season
Instructions
- Heat the butter/olive oil in the saucepan on a medium-high heat. Do not overheat it. Add leek and sauté for 2-3 minutes and add thyme and rosemary twigs. Sauté for another 3-4 minutes until the leek becomes soft.
- Add potatoes and cauliflower into the pot. Mix.
- Add enough water to cover your vegetables. Bring to the boil and reduce the heat to low so the water just bubbles. Cook for 10 minutes or until the potatoes and cauliflower are very soft. Make sure not to boil it.
- Carefully transfer the soup into the blender, and blend on high until the soup is nice and creamy. It will take 20 seconds in a Thermomix on speed 8.
- Transfer back to the saucepan. Your soup is ready to serve. Enjoy!
Video
Notes
- Use Fresh Cauliflower: For the best flavor and texture, use fresh cauliflower. Frozen cauliflower can be used in a pinch but may affect the texture slightly.
- Blend Smoothly: For a silky texture, blend the soup thoroughly. An immersion blender works great, or you can carefully transfer the soup to a blender in batches.
- Adjust Consistency: If the soup is too thick, add a bit more vegetable broth to reach your desired consistency. If it's too thin, simmer a bit longer to reduce it.
- Garnish: Top with a sprinkle of fresh herbs, a drizzle of olive oil, or some toasted seeds for added flavor and texture.
- Store Leftovers: Keep any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
- Make Ahead: This soup can be made in advance and frozen for up to 3 months. Reheat thoroughly before serving.
Nutrition
Calories: 498kcal | Carbohydrates: 82g | Protein: 16g | Fat: 12g | Sodium: 389mg | Potassium: 956mg | Fiber: 7g
