Cauliflower Soup

Cauliflower Soup

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Calories 222kcal


  • 2 Tablespoons butter
  • 1 Tablespoon olive oil
  • 1 medium onion
  • 6 scallions
  • 1 clove garlic minced
  • 2 stalks celery
  • 2 medium cauliflower
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon curry powder optional
  • 1/8 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried savory or marjoram
  • 6 cups water
  • 2 Tablespoons white miso or vegetable bouillon (white miso keeps the soups light colored but I used brown rice miso because that is what I had on hand. Therefore the soup is a little darker)
  • teaspoon ground nutmeg optional

Pots and Utensils

  • 1 cutting board
  • 1 heavy soup pot
  • 1 blender


  • Chop the onion, scallions, celery and cauliflower.
  • In the soup kettle, melt the butter over medium heat.
  • Add the olive oil and wait a few seconds for it to heat up.
  • Add the onion, scallions, and garlic.
  • Cook until transparent and soft, about 5 minutes.
  • Mix in the celery, cauliflower, and seasonings.
    Add the celery, cauliflower and seasonings
  • Cook for about 5 minutes, stirring frequently.
  • Add the water and miso.
  • Bring to a boil.
  • Cover, and simmer until the cauliflower is tender, about 15 min.
  • Remove the lid and let the soup cool slightly.
    Cauliflower Soup
  • Pour a portion of the soup into the blender. Puree until smooth.
    Puree the soup in a blender
  • Repeat with additional portions until all of the soup has been pureed.
  • Pour the soup back into the soup kettle and reheat.
  • Add nutmeg if desired.
  • Serve warm.
    Cauliflower Soup


If you have leftovers that you don't want to eat right away, this soup freezes added bonus!


Serving: 1serving | Calories: 222kcal | Carbohydrates: 29g | Protein: 6.8g | Fat: 10.8g | Cholesterol: 16.5mg | Sodium: 595.6mg | Sugar: 7.4g