This healthy, creamy cauliflower soup recipe is super delicious and takes just 30 minutes to make. It’s full of veggies and dairy-free.
This pureed cauliflower soup recipe needs just a handful of ingredients so it’s just my style. It’s made with vegetable stock instead of dairy, then topped with caramelized Brussels sprouts and some roasted pepitas to add crunch. The yellow-orange color is from the vegetable stock that I used – your color may be different.
My good friend and plant-based book author Heather Crosby from Yum Universe was in town and she and her instagram followers gave this cauliflower soup a thumbs up so I decided to post the recipe for you.
Cauliflower is one of the few vegetables that both my five-year-old and my two-year-old will both eat, so we have cauliflower in our fridge pretty much all the time. With our cold Chicago spring weather and no desire to schlep to the store for more groceries, I decided to try making cauliflower soup for a little variety. My five-year-old loved it like you see here; my two-year-old used it as a dip (baby steps).
This cauliflower soup recipe is good alone but it is SO MUCH BETTER with these two toppings! For me, toppings always make a good recipe great, so I like to try to top things. I just happened to have a few extra Brussels sprouts in the refrigerator so I sliced and caramelized them for a garnish. I had just bought some roasted pepitas for salads so I sprinkled them on top for a yummy crunch. Shake on a dash of fresh black pepper and soup’s on.
- 1 head cauliflower, washed and cut into florets
- 3-1/2 cups vegetable broth
- Kosher salt
- Brussels sprouts
- Olive oil
- Roasted dried pepitas (pumpkin seeds)
- Ground pepper (optional)
- Add cauliflower florets and vegetable broth into a medium size pot with a lid.
- Bring to boiling, then reduce to a simmer, tightly put on a lid, and cook until the cauliflower is fork tender, about 15-20 minutes.
- Cool for about 5-10 minutes and carefully blend in a blender until the soup is smooth.
- Salt to taste and blend again
- Slice some Brussels sprouts into thin slices. Heat up a skillet with a bit of olive oil and cook the sprouts until they are browned and caramelized.
- Spoon Brussels sprouts on the soup, sprinkle with crunchy roasted pepitas and black pepper.
OK, here it is step-by-step…
Add vegetable broth into a medium size pot that has a lid. Add the cauliflower florets – don’t worry if the florets aren’t totally covered by the broth; those guys on top will just steam cook.
Bring to boiling, then reduce to a simmer, tightly put on a lid, and cook until the cauliflower is tender when you stick it with a fork, about 15-20 minutes.
Cool for about 5-10 minutes and carefully spoon it into a blender – I used my favorite BlendTec blender. You have one of these, right? Totally worth it for soups like this, smoothies, and even pourable pancake batter.
Blend until the soup is smooth, holding the blender lid on because it’s going to be full. You may need to blend yours in batches if your blender is smaller, then return it to the pot and stir it up. Personally, I just fill it up, hold the lid on and hope for the best.
Now for the soup topping: Slice some Brussels sprouts into thin slices like so…
Heat up a skillet with a bit of olive oil and cook the sprouts until they are browned and caramelized. Spoon them on top of the soup, sprinkle with crunchy roasted pepitas and sprinkle with a bit of black pepper.
Here’s to eating your veggies deliciously…
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