Kook’s Korner: Cream of Cauliflower Soup Recipe

Cream of Cauliflower Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Yield: 4 main or 8 soup course servings


  • 2 Tbsp. olive oil
  • 1 onion, roughly chopped (Spanish onion)
  • 1/2 tsp. salt, plus more to taste
  • 2 cloves garlic, chopped
  • 1 head organic cauliflower, chopped- (can use cauliflower florets)
  • 4 cups organic chicken or vegetable broth
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 – 1 cup coconut milk (optional)
  • 2 Tbsp. finely chopped parsley or chives for garnish, optional


  1. Add olive oil to a large pot over medium heat. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooked until brown (about 10 minutes) Add garlic and cook until fragrant (about 1 minute)
  2. Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is very tender (about 10 minutes)
  3. Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
  4. Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
  5. Add coconut milk and cook over medium-low heat until hot.

Serve soup hot, with a sprinkle of parsley or chives, to taste.
Makes about 8 cups soup (4 main course servings; 8 soup course servings) Cream of Cauliflower Soup.


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