RECIPE | 30-Minute Creamy Cauliflower Soup | cookithealthier.com

RECIPE | 30-Minute Creamy Cauliflower Soup

May I introduce to you the second recipe to join the meal kit series – 30-Minute Creamy Cauliflower Soup!

RECIPE | Creamy Cauliflower Soup | CookItHealthier.com

This recipe is inherently easy and quick to make, but it is even easier when you pre-chop all the veggies and measure out the spices that go in the soup.

I came home after a long day at work this week and really wanted a cozy meal to unwind from the day. Luckily, I had chopped all the veggies and had this Creamy Cauliflower Soup meal kit ready to go! So this recipe took me just 30 minutes to make from start to finish.

I am going to make this again weekly until Spring because it is so easy and delicious. I hope you guys enjoy!

Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

I N G R E D I E N T S //
 1 Head of cauliflower or 8 cups riced caulilfower
 ½ cup chopped carrot (peeled)
 ½ cup chopped onion
 2 tbsp Sea Salted butter (I like Vital Farms)
 5 cloves fresh garlic or 2 Tbls. minced garlic
 1.50 tsp salt
 ½ tsp cracked pepper
 ½ tbsp Thyme
 1 tbsp Oregano
 3 cups chicken bone broth (or vegetable broth or water works too)
 ½ cup Nutpods plain creamer or Milk
 4 oz cream cheese (I used a garlic-herb flavor to add a nice flavor kick, but plain works too)
Topping Ideas:
 crispy bacon
 shredded cheese
 green onion
 avocado
 fresh cilantro

1

First, you'll want to cut up the carrot, onion and cauliflower (if using a head of cauliflower). Set these items aside or store them in a container if you are planning to make this soup later.

2

In a dutch oven over medium heat, add in the butter & onion. Cook together until the butter is melted and the onion is tender. This should take about 3-4 minutes.

3

Next, add in the carrot, garlic cloves, cauliflower, seasonings (salt, pepper, thyme & oregano) and stir together with the onion for 1 - 2 minutes.

4

Now add in the chicken broth (or water if that's what you're using). Turn up the heat to med-high, cover and bring it to a boil and allow to simmer for 15 minutes. Stir periodically to make sure all the veggies are all cooked evenly.

5

After 15 minutes, turn the heat down to med-low. Then use an emulsion blender or carefully ladle the liquid and veggies into a Vitamix to blend it all together until smooth.

NOTE: Remove the pot from the heat if you removed the soup to blend in a Vitamix or blender. That way it can cool and not splatter on you once you return it to the pot.

Return it to the pot once blended.

6

Finally, stir in the cream cheese and creamer until it's fully melted into the soup. Allow it to cook over low-medium heat for 10 minutes and then the soup is ready! Sprinkle on some toppings of your choice and ENJOY!

Nutrition Facts

Serving Size 1 cup

Servings 4


Amount Per Serving
Calories 201
% Daily Value *
Total Fat 10.8g17%
Saturated Fat 6.4g32%
Trans Fat 0g
Cholesterol 31mg11%
Sodium 371.8mg16%
Potassium 770.1mg23%
Total Carbohydrate 15.3g6%
Dietary Fiber 6.1g25%
Sugars 7.2g
Protein 12.9g26%

Vitamin A 62.2%
Vitamin C 166.5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

xoxo Ashley

 

Ingredients

I N G R E D I E N T S //
 1 Head of cauliflower or 8 cups riced caulilfower
 ½ cup chopped carrot (peeled)
 ½ cup chopped onion
 2 tbsp Sea Salted butter (I like Vital Farms)
 5 cloves fresh garlic or 2 Tbls. minced garlic
 1.50 tsp salt
 ½ tsp cracked pepper
 ½ tbsp Thyme
 1 tbsp Oregano
 3 cups chicken bone broth (or vegetable broth or water works too)
 ½ cup Nutpods plain creamer or Milk
 4 oz cream cheese (I used a garlic-herb flavor to add a nice flavor kick, but plain works too)
Topping Ideas:
 crispy bacon
 shredded cheese
 green onion
 avocado
 fresh cilantro

Directions

1

First, you'll want to cut up the carrot, onion and cauliflower (if using a head of cauliflower). Set these items aside or store them in a container if you are planning to make this soup later.

2

In a dutch oven over medium heat, add in the butter & onion. Cook together until the butter is melted and the onion is tender. This should take about 3-4 minutes.

3

Next, add in the carrot, garlic cloves, cauliflower, seasonings (salt, pepper, thyme & oregano) and stir together with the onion for 1 - 2 minutes.

4

Now add in the chicken broth (or water if that's what you're using). Turn up the heat to med-high, cover and bring it to a boil and allow to simmer for 15 minutes. Stir periodically to make sure all the veggies are all cooked evenly.

5

After 15 minutes, turn the heat down to med-low. Then use an emulsion blender or carefully ladle the liquid and veggies into a Vitamix to blend it all together until smooth.

NOTE: Remove the pot from the heat if you removed the soup to blend in a Vitamix or blender. That way it can cool and not splatter on you once you return it to the pot.

Return it to the pot once blended.

6

Finally, stir in the cream cheese and creamer until it's fully melted into the soup. Allow it to cook over low-medium heat for 10 minutes and then the soup is ready! Sprinkle on some toppings of your choice and ENJOY!

30-Minute Creamy Cauliflower Soup
Advertisements

    1. Thank you so much for sharing this recipe! It sure was a fan favorite last fall/ winter! <3

Leave a Reply

%d bloggers like this: