This simple creamy cauliflower soup is filling, naturally gluten free, low calorie, vegan, and tastes absolutely amazing. You won’t miss the milk and cream at all!
It requires only a few basic ingredients and comes together in 30 minutes. Sautee the onion, garlic, thyme and cauliflower then add the vegetable stock. When the cauliflower is tender, puree the mixture with a blender, food processor or use an immersion blender straight in the pot
You may choose to puree the soup until it is silky smooth or to keep it chunky. Either way, it’s delicious and satisfying.
The soup can be made in advance and reheated when needed. It will keep for up to three days in the fridge in an airtight container, and it can be frozen for up to a month.
I topped this simple creamy cauliflower soup with a drizzle of olive oil , chopped fresh thyme and roasted chickpeas, to add a bit of texture. Toasted nuts/seeds, croutons, chives, parsley, truffle oil,….are also great additions.
Serve with some crusty artisan bread, or alongside a green salad and you’ve got a healthy lunch or dinner.
Give this soup a try and let me know what you think! Leave a comment or take a picture and tag it #aseasyasapplepie on Instagram! Enjoy!
Simple Creamy Cauliflower Soup
This simple creamy cauliflower soup is filling, naturally gluten free, low calorie, vegan, and tastes absolutely amazing. Only 120 calories
- 1 tablespoon extra virgin olive oil
- 1 small white onion thinly sliced
- 2 cloves garlic finely chopped
- 1 head cauliflower (approx. 2.2 pounds/1 Kg) stalk trimmed and cut into small florets
- 4 sprigs fresh thyme finely chopped
- 1.1 liter (4 1/2 cups) vegetable stock
- freshly ground black pepper
- Garnish (optional): roasted chickpeas, fresh thyme (finely chopped), extra virgin olive oil
Heat the olive oil in a large pot over medium heat and sautee the onion and garlic until softened, about 5 minutes,
Add the cauliflower and thyme and cook for about 3 minutes, stirring often.
Cover with vegetable stock and simmer on medium heat for about 15 minutes, until the cauliflower is very soft.
Remove from heat, add salt and pepper to taste and carefully blend until smooth using a blender, food processor or an immersion blender.
Add more stock for a thinner consistency.
Serve this simple creamy cauliflower soup in bowls garnished with fresh thyme, roasted chickpeas and a drizzle of extra virgin olive oil.
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