Simple N’ Creamy Cauliflower Soup
You’ll be surprised how delicious a few simple ingredients can be. This creamy soup is a perfect way to bring balance, interest, and extra flavor to any higher-protein or high-fat meal. Check out the many variations in our Always Hungry? book and play with the seasonings to create a soup that is just right for your family.
One of Chef Kenzie’s Favorite Recipes!
Since living at home and cooking for one, Chef Kenzie has been preparing large batches of neutral-flavored recipes to use in different ways throughout the week. She particularly loves this cauliflower soup recipe because it can be used to make various soups, sauces, and curries. Here are some of her ideas below (these are all AH Phase 1 ratios).
- For ONE serving: Cauliflower soup + 1/2 cup Ranchero Sauce (AH pg. 272) + 1/4 cup white beans (Blend together) – add Beef, Bison, or Turkey Meatballs (AD pg. 149) (crumble or mix into soup)
- For TWO servings: 1 serving cauliflower soup + 1/2 cup Basil Walnut Pesto (AD pg. 297) + extra basil (if desired) + 1 cup white beans (blend together – this will be a thick sauce) + 10 ounces salmon + 10 spears asparagus tossed in 1 tablespoon olive oil (roast salmon, asparagus, and oil in oven until cooked through) Serve salmon and asparagus with sauce.
- For ONE serving: Cauliflower soup + 1/2 cup Coconut Curry Sauce (AH pg. 266) + 1/4 cup white beans (blend together) – add 6 ounces shrimp (boiled or steamed, then mixed into the soup)
- As a side (not a complete meal): blend roasted vegetables such as broccoli, red pepper, sweet potato (P2), carrots, etc. into the soup. Consider adding different spices, herbs, and/or cheese as well.
What would you try? How do you like to serve your Creamy Cauliflower Soup? Comment your ideas below or share your recipe in our Facebook Group. We always love to see what you’ve been cooking!
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Creamy Cauliflower Soup
- 1 medium head cauliflower, cut into large chunks
- 1 medium onion, diced
- 4 cups water, vegetable, or chicken stock (plus more, as needed)
- 1 teaspoon salt
- Freshly ground black pepper
- ¼ cup fresh parsley, chopped, for garnish
- Heavy cream, for garnish (optional, to increase fat content of a meal)
- Place the cauliflower and onion in a pot. Add the water and salt, and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the cauliflower is very soft, 10 to 15 minutes.
- Puree the cauliflower, onion, and cooking water with an immersion blender. Add more water as needed to make a thick, creamy consistency.
- Adjust the seasoning to taste. Garnish with freshly ground black pepper, parsley, and heavy cream, if desired (use 1 to 2 tablespoons per serving). Serve hot.
- TIP: The key to this soup is to get a thick creamy texture and to add enough salt for it to taste delicious. The original recipe has no fat in it and is perfect to accompany a high-fat mea. If you're having a lower-fat meal, garnish the soup with heavy cream. This soup is great made a day ahead and served chilled or reheated before serving.