A healthy Cauliflower Soup made creamy from a secret ingredient with no added fat. Perfect warm or cold!

I absolutely adore healthy soups. Especially when their bulk comes from vegetables. And double especially when they are creamy.

This Creamy Cauliflower Soup satisfies all of the above.

Only, well, this soup doesn’t have any cream in it. 

A healthy Cauliflower Soup made creamy from a secret ingredient with no added fat. Perfect warm or cold!

No milk either. Instead, it gets its creaminess from the cauliflower’s natural starches that come out when you roast it. It also helps that the roasting imparts this lovely toastiness to it.

When you puree the cauliflower it becomes this gorgeous velvety liquid gold. And honestly you could stop right there and the soup would be amazing. But I decided to add in a healthy spoonful of greek yogurt for that added ‘creamy’ taste.

Plus, the acidity from the yogurt is just delicious.

A healthy Cauliflower Soup made creamy from a secret ingredient with no added fat. Perfect warm or cold!

As for news from my travels, I’m currently sitting in the most lovely Airbnb in Le Marais, Paris, with my mom and sister. We just got back from Giverny, the site of Monet’s country home and gardens, and we’re about to go get crepes for dinner.

Tomorrow we head to Bruges for a few days, then it’s onto Amsterdam. I’m just in love with Europe; there’s so much to explore and so much culture to take in. Be sure to follow along on Instagram!

Tata, loves. XO.

Roasted Cauliflower Soup
 
Author:
Serves: 2 quarts
Ingredients
  • 2 heads cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 3 cups chicken broth
  • ¼ cup sherry or sweet white wine
  • 1 teaspoon salt
  • ½-3/4 teaspoon black pepper
  • ⅓ cup greek yogurt
Instructions
  1. Preheat oven to 350°F. Toss cauliflower pieces in olive oil, then place on a baking tray and bake for 40 minutes, turning pieces over halfway. Allow to cool slightly. (If you want, save 4-6 florets at this step for garnish)
  2. In a blender or immersion blender, pulse cauliflower with chicken broth, sherry, salt, white pepper, and greek yogurt until creamy, about 1 minute.
  3. Serve soup with microgreens, reserved cauliflower pieces, and more yogurt.

 

4 comments

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We could design a whole room around this photo! -Laurel bledsoe

Reply

isn’t it awesome how vegetable soups don’t need many ingredients??? They basically do it all on their own!!

Reply

We are soup kindred spirits! And it’s been ages since I made one. I think think this creamy goodness + a cool glass of vino need to happen in my life, asap!

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The PERFECT way to get in veggies! Sounds yum!

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