Savory Cauliflower Puree Soup
Recipe + Photos By | Lizzie West
This recipe was developed as a versatile base to create many diverse meals. The soup can be modified for most dietary and caloric restrictions, and is a great option as-is for vegetarian or dairy-free friends and family. You can easily substitute the vegetable broth for any other kind of broth, cream, or combination of the two to expand its flavor profile and add creaminess. This recipe is also known as a budget-friendly option to create a savory and satisfying meal. You can happily rely on frozen ingredients without sacrificing flavor.
It pairs well with just about any protein option, but we love to top it with sliced smoked sausage, sautéed vegetables, and/or different grated cheeses. Additionally, it’s a great alternative to potato soup or grits. Lastly, feel free to experiment with the amount of liquid you use in the recipe to get your desired consistency. Remember, you can always add more liquid to thin it out. Definitely try this recipe, as it’s a great fall staple with a ton of potential for pairing with other favorites and it is very easy to double the ingredients for a larger group.
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 2-3
Ingredients:
12 oz. bag of frozen cauliflower (½ of a medium head of fresh cauliflower)
2- 2 ½ cups of vegetable broth (you can use bouillon cubes and water as well)
¼ cup finely chopped yellow onion
1 Tablespoon minced garlic
2 Tablespoons Extra Light Olive Oil of any oil good for sauteing
Salt & Pepper to taste
Tools:
Large Pot
Immersion blender (you can use a regular blender or a potato masher as well – the consistency will be slightly different)
Sharp knife
Cutting board
Spatula
Ladle
Directions:
1 – Remove your frozen cauliflower from the freezer to allow it to start thawing while you prepare your other ingredients.
2 – Chop your onion finely and mince 1-2 cloves or garlic. Feel free to use pre-minced garlic in place of this, halving the amount if you choose dried minced garlic.
3 – Heat the 2 tablespoons of oil in the large pot over low-medium heat. Add the chopped onion and sauté until translucent and starting to brown. Add garlic to become fragrant – about 30 seconds to one minute.
4- Add the cauliflower to the pot and allow to cook for about 3-5 minutes, stirring occasionally with your spatula. It’s a good thing if it starts to brown a little bit – it adds flavor.
5 – Add your broth or other liquid to the pot and bring to a boil. Allow the ingredients to boil for several minutes until the cauliflower is very soft and falling apart – about 5-10 minutes. This is a great time to sauté veggies or your protein to go with the soup. Remove your pot of cauliflower from the heat source.
6 – Once the cauliflower is very soft, allow the ingredients to cool for 2-3 minutes in the pot before blending. Use your immersion blender, slowly moving around the pot to get a smooth puree consistency of all the ingredients. When you reach your desired consistency, ladle the portions into bowls. Top with whatever you would like and serve. ENJOY!