Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Servings: 5
Thick and Creamy Cauliflower Soup is a delicious, healthy low carb substitute for potato soup! Blended with cream and served with crispy bacon, chives and shredded cheese, our Cauliflower Soup recipe is perfect for meal prep and reheats beautifully. Skip the bacon and make it vegetarian!
Ingredients
800 gram cauliflower
50 gram onion
20 gram cloves garlic
salt and pepper, to taste
2 tbsp olive oil
1/2 tbsp thyme
2 tsp knorr vegetable stock
4 cup water
4 tbsp sour cream
1/2 tbsp fresh parsley,chopped
1/2 cup heavy cream
2 tbsp green onions
40 gram diced bacon
40 gram shredded cheese
Directions
Preheat the oven to 425°F (220°C).
Lightly grease a large rimmed baking sheet. Combine cauliflower, chopped onion and smashed garlic on the baking sheet. Season with a generous amount of salt and pepper. Toss with olive oil until evenly coated in oil.
Arrange in a single layer. Bake for 15 minutes.
Toss the cauliflower through the onions and garlic, then return to the oven and bake for a further 10-15 minutes until the cauliflower is caramelized on the edges and fork-tender.
Transfer cauliflower to a pot. Add stock* and herbs. Bring to a simmer over medium heat.
Cook, stirring occasionally for 15 minutes to let the flavours blend.
When cauliflower is soft, remove from the heat and let cool for 5 minutes.
Carefully transfer the soup to a blender, working in batches if necessary, taking care to let the steam escape (cover escaping steam with a kitchen towel).
Alternatively, purée with an immersion blender.
Add the cream and blend until smooth. Taste test and add extra salt and pepper seasoning, if needed, then blend again.**
To serve, top bowls of soup with cooked bacon, shredded cheese (cheddar, mozzarella, provolone, parmesan, gruyere) and chopped chives or green onion.