Cauliflower Soup Recipe – Australian Special
Cauliflower Soup is a creamy, comforting, and wholesome dish that’s perfect for any time of year. Made with simple pantry ingredients and the subtle sweetness of cauliflower, this soup is smooth, satisfying, and ideal for a light lunch or dinner. Whether you keep it classic and vegan or enrich it with cream and cheese, cauliflower soup is endlessly customizable and always delicious.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
Cauliflower Soup Ingredients:
- 1 medium head of cauliflower, chopped into florets
- 1 tablespoon olive oil or butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 potato, peeled and diced (for extra creaminess, optional)
- Salt and pepper, to taste
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup milk or cream (optional for richer texture)
For Garnish:
- Chopped chives or parsley
- A drizzle of olive oil or cream
- Croutons or roasted cauliflower florets
Sauté the Base:
In a large pot, heat olive oil or butter over medium heat.
Add chopped onion and sauté for 3–4 minutes until softened.
Stir in garlic and cook for 1 more minute until fragrant.
Add Vegetables and Simmer:
Add cauliflower florets and diced potato (if using). Stir well.
Pour in the broth and bring to a boil.
Reduce heat, cover, and simmer for 15–20 minutes, until cauliflower is very tender.
Blend and Season:
Use an immersion blender to puree the soup until smooth.
(Or carefully transfer to a blender in batches.)
Stir in milk or cream if using, and season with salt, pepper, and nutmeg.
Simmer another 2–3 minutes to warm through.
Serve:
Ladle into bowls and garnish with fresh herbs, a swirl of cream, or crunchy toppings.
Recipe Notes :
Creaminess Tip : A small potato adds body without dairy. For ultra-creamy soup, add a splash of cream or coconut milk.
Roasted Flavor : Roast the cauliflower first for a richer, nuttier soup.
Make It Vegan : Use olive oil and plant-based milk like oat or almond.
Add Crunch : Serve with crispy croutons, roasted chickpeas, or seeds.
Storage : Keeps in the fridge for up to 4 days. Can be frozen for up to 3 months. Reheat gently before serving.
