This fall cozy up to the table with this delicious and healthy cream of cauliflower soup. This soup is the perfect and healthy choice for lunch and no cream is added.
Healthy Cream of Cauliflower Soup Recipe
There is no cream in this soup so it is a bit healthier than other creamy soup options. So what gives it the creamy texture? Simply blend the cauliflower in a blender or with an immersion blender to make the soup thicker and creamier!
Better for You Cream of Cauliflower Soup
Have a look at this quick video- so easy to make this soup!
Ingredients
2 TBSP butter, oil
1 clove garlic, peeled
1/2 onion, chopped
2 stalks of celery, chopped
2 carrots, chopped
1 head cauliflower, roughly chopped
4 cups chicken broth, you can use vegetable as well
1 bay leaf
1/4 cup flour
salt, pepper to taste
Directions
In a medium sauce pan ad the butter, carrots, onions and celery. Saute until onions are translucent.
Add cauliflower and bay leaf and cook for 5-7 minutes until cauliflower softens.
Sprinkle the flour over the top of the vegetables.
Cook the flour for about 3 minutes.
Add the broth and lower the heat to low.
Simmer for 15-20 minutes.
Remove bay leaf.
Add 3/4 of the soup to a blender and pulse.
Salt and Pepper to taste.
Add the blender contents back to the soup pot and stir well.
***This is where you will see the consistency change. Blend as much you like for the desired consistency.
Very easy recipe, if you have an immersion blender you can blend directly in the pot and skip the blender step.
We love to have soup for lunch and having a healthier alternative seems like a good idea. This soup has a wonderful creamy consistency even though there is no dairy in it. If the soup gets too thick add a little more broth to loosen things up.
Happy Cooking!
Healthy Cream of Cauliflower Soup Recipe
Ingredients
- 2 TBSP butter oil
- 1 clove garlic peeled
- 1/2 onion chopped
- 2 stalks of celery chopped
- 2 carrots chopped
- 1 head cauliflower roughly chopped
- 4 cups chicken broth you can use vegetable as well
- 1 bay leaf
- 1/4 cup flour
- salt pepper to taste
Instructions
- In a medium sauce pan ad the butter, carrots, onions and celery. Saute until onions are translucent.
- Add cauliflower and bay leaf and cook for 5-7 minutes until cauliflower softens.
- Sprinkle the flour over the top of the vegetables.
- Cook the flour for about 3 minutes.
- Add the broth and lower the heat to low.
- Simmer for 15-20 minutes.
- Remove bay leaf.
- Add 3/4 of the soup to a blender and pulse.
- Salt and Pepper to taste.
- Add the blender contents back to the soup pot and stir well.
