Cauliflower Soup Puree

A filling low calorie, low carb soup with multiple uses

The family loves this recipe as a soup but I’ve discovered this cauliflower puree can be used to whip up Creamy Parmesan Zoodles and Less-Guilt Broccoli Cheese Soup.

Roast the cauliflower and garlic

  1. Preheat oven to 410 degrees
  2. Break up 2 heads cauliflower on baking sheet; drizzle with Olive Oil and season with Sea SaltRoast 1 1/2 head cauliflower,
  3. Roast for 15 minutes
  4. Add 10 cloves rough chopped garlic
  5. Continue roasting 10 minutes
  6. When lightly browned, pull cauliflower out of oven; set aside

Prepare the soup

  1. On stove top, place deep soup pot on medium high heat
  2. Add two table spoons of Olive Oil
  3. After oil is hot, add 1 chopped onion; stir frequently
  4. After about 4 minutes, add 1 tablespoon cumin
  5. Add 1 teaspoon Gas Il Hanout (careful, a little goes a long way).
    • If you don’t have this, no worry, it just adds a nice heat and savory flavor. You could always replace with a few shakes of red pepper flakes.
  6. After mixture of onion and spices are browned (about another 3 minutes), add 6 cups of chicken or vegetable stock
  7. Bring liquid to a boil
  8. (Optional: Add 1 quartered russet potato boil for 4 minutes.)
    • The potato adds a nice texture to soup — but totally not a showstopper if you’re avoiding starchy vegetables.
  9. Add roasted cauliflower and garlic
  10. Bring liquid back to a boil; continue boiling for 5 minutes
  11. Reduce to medium low heat; continue simmering for 10 minutes
  12. Turn off heat; let liquid cool for 10 minutes
  13. Puree liquid and vegetable mixture: I like to use a hand mixer right in the pot but you can also use a blender. If using a blender, I like to work in batches. Either way, be careful of hot splashes from liquid!!!
  14. (Optional: Add additional stock little by little until desired consistency is reached; incorporate into puree by stirring well)
  15. (Optional: Add 2 tablespoons unsalted butter or vegan butter (which is made of cashews) — incorporate into puree by stirring well)
    • I prefer using vegan butter; gives the soup a subtle nutty flavor and creaminess I enjoy
  16. Season mixture with salt and pepper to taste
    • As someone that doesn’t like my foods overly salty, I usually stop here and let people season their bowl of soup to their preference.

Published by

Ray J. Kelly

A writer, communications specialist, children's book author, and em-dash enthusiast, Ray lives in Palm Springs, CA.