Cauliflower Soup

Cauliflower Soup:

*Prep Time:  5 min.  *Cook Time: 30 min.  *Difficulty:  Easy  *Servings: 4-6


  • 1 2 lb. head of Cauliflower
  • 1 Onion, diced
  • 4 cloves of Garlic, sliced
  • 1 c. Heavy Cream
  • 1 c. Grated Parmesan
  • 4 c. Chicken Stock
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 2 tbsp. Corn Starch
  • 1/2 c. Cold Water
  1. To begin place a soup pot over medium/high heat and add 2-3 tbsp of extra virgin olive oil. 
  2. While the pan it getting hot, prep your vegetables. 

  3. To the pan add the onion.  Allow it to cook 1-2 minutes until soft and translucent.
  4. Now you can add the garlic.  Cook until you smell it coming from the pan. 
  5. Now add the cauliflower.

  6. To the pan you can now add the chicken stock. 
  7. Bring to a simmer, cover, and cook for 20 minutes, until the cauliflower is tender. 
  8. After 20 minutes, place half of the cauliflower and broth into your blender. 
  9. Buzz into a puree and then repeat the process with the second half.  
  10. Return the puree to the pot. 
  11. Add Parmesan cheese & whisk it until smooth.  
  12. Add the salt and Pepper.

  13. Add the heavy cream. 
  14. Then I combined the corn starch and the cold water, mixed them together, and made a slurry.  

    I added it to the soup.  This will thicken it to the texture you like. 

  15. Serve and Enjoy!