Creamy Cauliflower Soup

(adopted from a recipe found here.)

This soup is extremely hearty. You will definitely serve yourself more than you can eat – or you will eat it, and feel uncomfortably full afterwards.

Creamy Cauliflower Soup


  • 1/2 head cauliflower, cut into florets
  • 1 handful broccoli florets
  • 1 head garlic, roasted
  • 1 tbsp olive oil
  • salt and pepper
  • 1 carrot, diced
  • 1 parsnip, diced
  • 2 celery stalks, chopped
  • 1/2 yellow onion, diced
  • 1/2 red onion, diced
  • 4 cups water
  • 1 bouillon cube
  • 1 bay leaf
  • dried thyme
  • paprika
  • black pepper


The original recipe called for cream, but I skipped it.


  • Preheat oven to 400 degrees.
  • Place your cauliflower and broccoli on a baking sheet with olive oil. Sprinkle with salt and pepper. Mix together to coat.
  • Wrap the garlic head in tin foil and place on the baking sheet.
  •  Place in the oven for about 25 minutes – taking out and tossing half way through.
  • Heat some olive oil in a large pot. Add the onions, carrot, parsnip and celery. Saute for about 10 minutes or so.
  • Add seasonings. I added a lot. I’ve developed a bad habit of eye-balling ingredients.
  • Saute until fragrant.
  • Add water and bouillon cube with the bay leaf and garlic. Bring to a simmer.
  • Add broccoli and cauliflower and simmer for 10 more minutes, then remove bay leaf.
  • Now whip out the handy-dandy food processor, and slowly add the soup and process until smooth.
  • If the soup has cooled down, add it back to the pot to re-heat.
  • Serve!

Before the oven.

Seasonings and veggies mixed together.

Nice and roasted after the oven.


Process to a consistency you prefer.

So good - and will make your house smell delicious.






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