Super Simple Cauliflower Soup
The original recipe I found for seemed just fine, but I wanted some extra depth of flavor. Hence the addition of the nutmeg. What a smarty I am–it’s a perfect ingredient to add depth to a dish like this. Oh, and if there actually are leftovers, this is really good as a cold soup, too. Year-round recipe? Yes, please!
Servings Prep Time
4people 10minutes
Cook Time
40minutes
Servings Prep Time
4people 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Break the cauliflower into florets. Rinse them in cool water, and pat them dry before cooking.
  2. Place cauliflower in large pot and cover with chicken stock or broth.
  3. Boil cauliflower until tender, about 30 minutes. It should be able to be easily pierced with a fork.
  4. Using an immersion blender, blend cauliflower and remaining chicken stock in pan to create a thick but creamy consistency (yes, it will look like baby food at this point, but don’t worry! We’re not done yet!).
  5. Add Greek yogurt, half-and-half, nutmeg, salt & pepper.
  6. Blend again to incorporate ingredients. If it’s too thick, add chicken stock to create desired consistency for soup.
  7. Serve immediately as a starting course, or as a main dish alongside crusty bread and a side salad.
Recipe Notes

Per usual, a few additional notes for this recipe.

1. As I mentioned, served cold this soup would make an elegant starter for a Spring or Summer dinner party.  Top with fresh parsley or other herbs for a beautiful presentation.

2. At the point that the cauliflower is mashed but not thinned out for soup, you could add it to mashed potatoes or parsnips (or both!) for a healthy alternative to an all-taters side dish.

3. For an additional layer of flavor, add crushed garlic cloves to the boiling broth & cauliflower.  When you puree the mixture, the garlic will give this soup a little bite.  After all, garlic makes everything better.

4.Don’t have an immersion blender?  You can blend the ingredients in batches in a blender or food processor.  But I will admit, the immersion blender really does the trick for a recipe like this.  Aside from the fact that I wound up with soup all over me (hello, user error), it is the best tool for the job.  I have 2 on hand, and can recommend the Cuisinart Smart Stick.  Works like a champ to create perfectly blended dishes.