The Kitchen · Soups
Creamy Cauliflower Soup
From The Kitchen
All the comfort of a cream soup, none of the heaviness. Blended cauliflower and a little potato make it silky on their own; Parmesan and a spoon of yogurt add richness.
Scale
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 large head cauliflower, cut into florets
- 1 small Yukon Gold potato, peeled and diced
- 5 cups vegetable broth
- ½ teaspoon thyme
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan
- 2 tablespoons plain Greek yogurt (optional)
- Fresh chives, for garnish
Method
- Heat the olive oil in a large pot. Cook the onion until softened, about 5 minutes. Add the garlic and cook for another minute.
- Add the cauliflower, potato, broth, thyme, salt and pepper. Bring to a boil, then reduce to a simmer for 20–25 minutes, until the vegetables are tender.
- Blend the soup until completely smooth using an immersion blender or countertop blender.
- Stir in the Parmesan and Greek yogurt, if using. Heat gently without boiling.
- Garnish with fresh chives and a drizzle of olive oil.
Storage: Keeps 4 days refrigerated. Reheat gently without boiling so it stays smooth.
Serve it with
- A small piece of crusty bread
- A drizzle of olive oil and chives
- Roasted cauliflower and pumpkin seeds on top
- A green salad alongside
Gina's tip
Top each bowl with roasted cauliflower florets and toasted pumpkin seeds for extra texture and flavor.
Coach's Note
Creamy doesn't have to mean heavy. This is proof that a few humble vegetables, blended with care, can feel like a treat.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina