Creamy Cauliflower Soup
- Egg free
- Gluten free
- Nut free
- Vegetarian
Ingredients
- 1 head cauliflower
- 3 medium potatoes, peeled and diced
- 1 large onion, diced
- 2 cloves garlic, crushed
- 1 L salt-reduced chicken or vegetable stock, gluten free
- 500 mL water
- 500 mL reduced-fat milk
- pepper, to taste
- chives, chopped, to serve
Variations
For a spicy version, replace onion with a diced leek and cook with garlic in olive oil spray until softened. Add a teaspoon of curry powder or 2 teaspoons of ground cumin and cook off for a minute until fragrant. Follow with remaining soup ingredients.
Method
- Roughly chop cauliflower including the stalk into pieces.
- Add to a large pot with potato, onion, garlic, stock and water. Place over high heat, bring to the boil then simmer over medium heat, covered, for 20 minutes until cauliflower stalk is tender.
- Remove from heat, add 400mL milk and puree with a stick blender or in batches in a food processor. If desired, stir though more milk for a thinner consistency.
- Ladle soup into bowls, season with pepper, sprinkle with chives and serve with bread of your choice.
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Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 1594.5 kj | 207.1 kj |
| Protein | 21.1 g | 2.7 g |
| Fat, total | 5.1 g | 0.7 g |
| — saturated | 1.4 g | 0.2 g |
| Carbohydrate | 55.7 g | 7.2 g |
| — sugars | 14.8 g | 1.9 g |
| Sodium | 1343.3 mg | 174.5 mg |
| Fibre | 13.3 g | 1.7 g |