Best Healthy Cauliflower Soup Recipes

HEALTHY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Spread out cauliflower and onion on a baking sheet. Drizzle with olive oil and season with cumin, coriander, salt and pepper. Toss to combine.
• Roast vegetables in the preheated oven until cauliflower is browned and cooked, but not soft, about 25 minutes.
• Meanwhile, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Pour in stock, increase heat to medium, and bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
• Set aside 1 cup roasted cauliflower for topping. Add remaining cauliflower and onion to the soup and return to a simmer. Cook for 5 minutes for flavors to meld. Puree with an immersion blender or food processor until soup is smooth. Adjust seasoning to taste.
• Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden.
• Ladle soup into bowls, and top with reserved cauliflower and toasted almonds.

LIGHT AND HEALTHY CAULIFLOWER SOUP

Steps:

• Heat a thin layer of oil in a roomy pot.
• Fry the sliced leeks and bacon, stirring a few times, until softened and cooked. (If they catch, add a dessertspoon water or apple cider vinegar).
• While it fries, cut the cauliflower into florettes and rinse. I used a really large head. Peel and chop the potatoes. Prepare the chicken broth.
• Add the broth (stock) to the pot. Add the cauliflowerettes and the potato. Bring to a boil, turn down the heat, put on a lid, and simmer about 15 minutes until tender, but do not cook for too long.
• It's quite a lot of soup, so puree the soup in batches in a processor, adding the parsley, hot pepper sauce and garlic as you work, and tipping each batch into a roomy soup dish. Stir well to mix the batches of pureed soup.
• Add the ground nutmeg, and stir in, as well as adding salt to taste. You'll have to decide about the salt: I added 2 teaspoons very flaky sea salt, which is not dense like table salt, so do taste before oversalting by accident.

HEALTHY CAULIFLOWER SOUP

Steps:

• In large pot, sautee onion, celery and garlic in olive oil on medium heat until onions are translucent (do not brown). Add remaining ingredients and bring to boil, turn down heat and simmer, covered, until cauliflower is tender, about 20 minutes. Puree in batches, return to pot, season with salt and pepper and thin with milk if necessary. Serve with shaved cheese on top. Can be made up to two days ahead, heat through before serving.

HEALTHY CREAMY CAULIFLOWER SOUP: EASY VEGAN PLANT BASED WEEKNIGHT DINNERROASTED CORN & CAULIFLOWER SOUP - VEGGIECUREAN

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Place the corn kernels and cauliflower florets on a baking sheet and toss with oil, balsamic vinegar, Italian seasoning, garlic powder, onion powder, salt, and pepper, and roast the mixture for 30 minutes.
• Once the corn and cauliflower are done roasting, add half the mixture to a blender along with half of a can of coconut milk (shaking can well first) and 1 cup vegetable broth, then blend until smooth and transfer to the pot. Repeat with the second half.
• Pour the soup into a large pot and heat through, adding more broth if needed to thin it out further.
• Garnish with parsley.