Creamy Cauliflower Soup

Creamy Cauliflower Soup

Yield: 1 -2 servings


  • 1 head cauliflower (about 1 1/2 pounds), broken into florets

  • 1 medium onion, thinly sliced

  • 3-4 cloves garlic, finely chopped

  • 3 tbsp. extra-virgin olive oil

  • Sea salt, to taste

  • 5 1/2 cups water, divided

  • Extra virgin olive oil, to taste

  • Freshly ground black pepper, to taste

  • Cilantro or micro greens, chopped for garnish


  1. Warm the olive oil in a soup pot or a large pan. Add the onion and cook it on low heat for about 15 minutes.

  2. Add cauliflower, garlic, salt to taste, and 1/2 cup water. Increase heat to medium-low, cover pot and stew the cauliflower for 15 to 18 minutes, or until tender. Add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.

  3. Purée the soup in batches in a blender to a very smooth, creamy consistency. Pour back into pot and let it rest for 20 minutes to get a thick consistency. Thin the soup with 1/2 cup hot water. Reheat the soup.

  4. Top with a drizzle of extra virgin olive oil, cilantro and freshly ground black pepper to taste.

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