Easy Cauliflower Soup

Easy Cauliflower Soup

A quick, light and easy cauliflower soup that is dairy-free, gluten-free and absolutely delicious. Thick and creamy, lick-the-bowl good!  This soup is loaded with cauliflower, carrots, onions, garlic, celery, and topped with savory pancetta. A one-pot meal your whole family will love and ready in about 30 minutes.

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My husband doesn’t like cauliflower but once he walked into the house and smelled the waft of the simmering soup cooking on the stove –  he said that it smells very delicious. And needless to say, he loved the soup and even had seconds. This soup is definitely a winner! A great comfort soup that is also easy and quick to make. It’s loaded with healthy vegetables and lots of deliciousness! 🙂 Bon Appetit!

Easy Cauliflower Soup-6

What you need

2 Tbsp olive oil

2 carrots, peeled and diced

2 stalks celery, diced

1 medium onion, diced

3 cloves garlic, minced

1 head cauliflower, chopped

2 bay leaves

4 cups chicken/vegetable broth

1 cup almond milk

1/8 cup arrowroot starch

1/2 tsp cumin

1 tsp oregano

1/2 tsp fresh thyme

Salt and freshly ground black pepper, to taste

1/2 lb pancetta, diced (or bacon)

Instructions

Heat 1 Tbsp olive oil in a large stockpot or Dutch oven over medium heat. Add carrots, celery, onion and garlic. Season vegetables with salt and freshly ground black pepper. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in chopped cauliflower and bay leaves. Cook, stirring occasionally, about another 3-4 minutes.

Gradually stir in chicken broth and almond milk, and cook for a couple of minutes.

In a cup, whisk the arrowroot starch with 1/4 cup of the warm liquid from the soup. Whisk until it’s smooth, and add it to the soup. Stir well and bring to a boil; reduce heat and simmer until vegetables are tender, about 12 minutes. Remove the bay leaves.

Using a hand blender, puree the soup but don’t overdo it. Season with cumin, oregano, thyme, salt and freshly ground black pepper, to taste.

Serve immediately, garnished with pancetta and fresh thyme, if desired.

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Easy Cauliflower Soup
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 2 Tbsp olive oil
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 head cauliflower, chopped
  • 2 bay leaves
  • 4 cups chicken/vegetable broth
  • 1 cup almond milk
  • ⅛ cup arrowroot starch
  • ½ tsp cumin
  • 1 tsp oregano
  • ½ tsp fresh thyme
  • Salt and freshly ground black pepper, to taste
  • ½ lb pancetta, diced (or bacon)
Instructions
  1. Heat 1 Tbsp olive oil in a large stockpot or Dutch oven over medium heat. Add carrots, celery, onion and garlic. Season vegetables with salt and freshly ground black pepper. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in chopped cauliflower and bay leaves. Cook, stirring occasionally, about 3-4 minutes.
  2. Gradually stir in chicken broth and almond milk, and cook for a couple of minutes.
  3. In a cup, whisk the arrowroot starch with ¼ cup of the warm liquid from the soup. Whisk until it's smooth, and add it to the soup. Stir well and bring to a boil; reduce heat and simmer until vegetables are tender, about 12 minutes. Remove the bay leaves.
  4. Using a hand blender, puree the soup but don't overdo it. Season with cumin, oregano, thyme, salt and freshly ground black pepper, to taste.
  5. Serve immediately, garnished with pancetta and fresh thyme, if desired.
Nutrition Information
Serving size: 337 g Calories: 404 Fat: 31.1 g Saturated fat: 14.6 g Unsaturated fat: 16.5 g Trans fat: 0 g Carbohydrates: 12.9 g Sugar: 4.8 g Sodium: 1615 mg Fiber: 3.2 g Protein: 19.6 g Cholesterol: 42 mg

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