Creamy Cauliflower Soup – Without Cream | Healthy & Delicious Recipe
If you´re looking for a soup that´s filled with flavors, easy to make and healthy for you, look no further. This Creamy Cauliflower Soup is just that. It´s packed with goodness, made with simple ingredients and comes together in about 30 minutes.
My favorite part about this soup, is that no dairy is used. Yet you still end up with that beautiful creamy texture. Making this soup naturally vegan and gluten free. You can serve it either warm, at room temperature or even chilled.
Enjoy this creamy soup next to a garden salad and a bottle of Spanish wine for a complete and heartwarming meal. It will hold for up 5 days in the fridge and 3 months in the freezer.
TIPS & TRICKS to Make this Recipe: When boiling the cauliflower, just simmer for 5 to 10 minutes, or until just tender. If you overcook it, it will get mushy and your soup won´t have that beautiful creamy texture.
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Watch the Video Below on How to Make this Creamy Cauliflower Soup
Creamy Cauliflower Soup - Without Cream
- 3 tbsp extra virgin olive oil 45 ml
- 1 onion
- 4 cloves garlic
- 1 leek
- 1 zucchini
- 1 head cauliflower
- 1/2 tsp dried thyme .50 grams
- 5 cups water 1200 ml
- pinch sea salt
- dash black pepper
- handful fresh parsley
- extra virgin olive oil for garnish
Roughly chop the onion and garlic, thinly slice the white part of the leek (discard the leaves for this recipe), peel and cut the zucchini into large chunks, cut off the stem and remove the outer leaves from the head of cauliflower, then cut into 4 evenly sized pieces, break off into large florets, add them into a colander and rinse under water
Heat a stock pot with a medium heat and add in 3 tbsp (45 ml) extra virgin olive oil
After a couple minutes add in the onion, garlic and sliced leek, mix with the olive oil, after 4 minutes and the onion is translucent add in the zucchini, continue to mix together, after 3 minutes and the zucchini is lightly sauteed, add in the thyme and season with sea salt & black pepper, mix together, then add in the cauliflower florets and just enough water to barely cover the ingredients, raise to a high heat
Once it comes to a boil, place a lid on the stock pot and lower to a low medium heat, simmer until the cauliflower florets are just cooked through, about 5 to 10 minutes (pierce one with a toothpick, if it easily goes in but with some resistance they are perfect), then remove from the heat
Once the mixture has slightly cooled off, pour everything into a large fine sieve with a heat proof bowl underneath, add the vegetables back into the stock pot and reserve the liquid
Transfer all the vegetables into a food processor, pulse until you form a puree, about 1 minute, with the motor still running start adding the reserved liquid, 1/2 cup (120 ml) at a time, until you reach the desired creaminess, I added 1 1/2 cups (340 ml), then season with sea salt and black pepper and run one last time to incorporate the seasonings
Transfer into shallow bowls, drizzle each soup with a kiss of extra virgin olive oil and garnish with fresh parsley, enjoy!
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