Creamy Cauliflower Soup


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This soup is full of flavour and great as a warming winter lunch or a light dinner.


  • 1 large Head Cauliflower, cut into 2.5 cm florets

  • 2 cups Organic Vegetable Broth or Chicken Bone Broth

  • 1 1/2 tablespoon Olive Oil

  • 1 pinch Salt

  • 1 pinch Pepper

  • 2 tablespoons Fresh Parsley 


  1. In a large saucepan, add boiling water to the pot and have the element on medium/high heat.

  2. Add the cauliflower to the steamer basket, put the lid on, and cook over the top of the saucepan of boiling water until the cauliflower is very tender (i.e. it breaks apart with a fork).

  3. Once cooked, remove the cauliflower from the steamer, drain the water from the saucepan and put the cooked cauliflower in the empty saucepan.

  4. Add the broth to the saucepan.

  5. Heat gently until warm.

  6. Either put the cauliflower and broth into a blender or food processor, or use a stick blender in the saucepan.

  7. Add salt and pepper.

  8. Blend until smooth.

  9. Garnish with parsley.

  10. Serve