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Cauliflower Soup in a bowl with a blue coth behind it - cheese and chives are sprinkled on the top
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5 from 9 votes

Creamy Cauliflower Soup Recipe

This creamy textured Cauliflower soup makes a delicious lunchtime meal. Try serving it with croutons, toasted seeds, chopped herbs or grated cheese. Cheese and cauliflower are a winning combination.... the nutty flavours of the cauli teamed up with the delicious saltiness of the cheese. Delicious... definitely a winner at lunch. It is also cooked in one pot saving on the cleaning up and it's ready in no time at all.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Worldwide
Diet: Vegetarian
Keyword: cauliflower, dijon mustard, easy, lemon juice, miso, onion, soup
Servings: 4

Equipment

  • large saucepan
  • blender

Ingredients

US Customary - Metric
  • 2 pounds cauliflower
  • 1 onion a brown onion
  • 4 garlic cloves
  • 1 tablespoon vegetable oil
  • 2 tsps miso white miso paste, optional
  • 1/2 teaspoon dijon mustard
  • 3 cups stock
  • 1 1/2 cup almond milk unsweetened - substitute your favourite milk type
  • 1/2 lemon juice only

Instructions

  • Prepare the vegetables: chop the cauliflower into florets, peel and finely chop the onion and garlic cloves.
  • Heat the oil in the saucepan and add the onion and garlic. Give it a good stir and cook until the onion is translucent. You're not looking to colour the vegetables at all.
  • Add in the cauliflower, the white miso (optional), the dijon mustard and give everything a good stir.
  • Add in the stock, give everything another stir. Bring the saucepan to the boil and then turn it down to a simmer.
  • Leave it to simmer for about 20 minutes. Test to make sure that the cauliflower is cooked through. Add the milk and bring it back to a simmer and add the lemon juice.
  • Next, blend the soup to a consistency that you like. If you use a blender you may need to do this in batches to prevent the soup from exploding everywhere. I usually use a stick blender which does the job well enough.
  • Check for seasoning and add more salt if it needs it, just add a little at a time until you're happy.
  • Serve this soup with your favourite soup accompaniments and enjoy!

Notes

Nutritional Information is computer generated and is intended as a guideline only. (This value is just for the soup.)
Serving this soup
  • croutons
  • fresh crusty bread
  • a sprinkle of grated cheese or nutritional yeast
  • toasted seeds such as pumpkin seeds or sunflower seeds
  • add your favourite toasted sandwich.
Storing and reheating this soup
This soup will last for up to 3 days if stored in the refrigerator. It will also last for up to 3 months in the freezer. Freeze in a suitable container, making sure that there is enough space for the soup to expand when it freezes.
To eat, defrost on the countertop before heating it through on the hob until it is piping hot. The soup may separate a little when it thaws so give it a good stir before heating.
Reheat this soup until it is piping hot. Stir it really well whilst re-heating, to prevent it from catching on the bottom of the saucepan. Serve with your favourite soup additions and enjoy!
 
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Nutrition

Serving: 1portion | Calories: 135kcal | Carbohydrates: 20g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Sodium: 1016mg | Potassium: 756mg | Fiber: 6g | Sugar: 8g | Vitamin A: 382IU | Vitamin C: 119mg | Calcium: 180mg | Iron: 1mg
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