Cauliflower Soup

Servings : 2

I will admit I was never the biggest fan of cauliflower, but this soup takes the humble vegetable to a whole other level! It is creamy and delicious and so very healthy! If you like soup, you HAVE to try this one. It has become my fave healthy soup!


  • 2 packed cups of cleaned cauliflower florets
  • 2 cups chicken/veg broth or water
  • 1 cup milk
  • 1 small carrot, grated
  • 1 small potato, cubed (optional, although I find it gives a creamy result to the soup without all the extra calories from adding cream)
  • 1 onion, chopped
  • 1 tbsp. olive oil or butter
  • 1/4 tsp. garlic paste
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. cumin powder
  • 2 tbsp. chopped coriander (stalks and leaves)
  • salt to taste
  • 1-2 tsp. black pepper powder
  • 1-2 tsp. red chillies or green chillies
  • juice of half a lemon


Heat the butter/oil in a pan, add the onions and stir-fry until translucent. Do not brown them.

Next add the garlic paste, potatoes, carrots and cauliflower florets. Sprinkle salt, turmeric and cumin powder and stir-fry on low heat for about 3 minutes. Add the chillies and broth or water, cover and allow to simmer until the veggies are tender. About 10-15 minutes. Finally add the coriander and turn off the heat.

Let everything cool down slightly. Then put it all in a blender and pulse. I prefer the soup to be slightly rough and chunky, but you can blend it until completely smooth if you want a silky smooth texture. You can also use a hand blender for this job.

Return the soup back into the pan and add the milk. Simmer until the consistency/thickness is to your liking. Remember you can thicken it with cornflour paste if you like but I find the potato does the same job. Once done, squeeze in the lemon juice and adjust salt/pepper to your taste.

Serve warm with croutons or crusty bread. I actually love having this soup on it’s own for my lunch, it is THAT good!

Enjoy! 🙂

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