Creamy Cauliflower Soup
The ultimate healthy and creamy cauliflower soup... that's made with absolutely NO cream at all! Low fat, low calorie, low carb and totally delicious!
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Servings: 6 serves
Calories: 85kcal
Cost: $5
Equipment
- Stove-top or Thermomix
- Stick blender or Thermomix
Ingredients
- 1 litre (1000g) vegetable stock liquid
- 1 kg cauliflower cut into small florets (approx 1 large cauliflower)
- sea salt and pepper to season
- 20 g butter
- 150 g bacon optional, cut into small pieces
- 60 g parmesan cheese finely grated
Instructions
Conventional Method
- Place the chopped cauliflower and vegetable stock into a large pot. Season with salt and pepper.
- Boil for 25 minutes or until the cauliflower is very soft.
- Meanwhile, cook the bacon until crispy in a frying pan on the stove-top, or alternatively, place the bacon pieces onto a baking tray and cook in an oven preheated to 190 degrees celsius (about 15-20 minutes).
- Remove the cauliflower pot from the stovetop and allow to cool slightly.
- Add the butter and then use a stick blender to puree the soup until smooth and creamy.
- Add half of the parmesan cheese and blend through.Optional: serve the soup with the crispy bacon pieces and the remaining parmesan cheese.
Thermomix Method
- Place the parmesan cheese into the Thermomix bowl and grate for 10 seconds, Speed 8. Set aside.
- Place the vegetable stock and chopped cauliflower into the Thermomix bowl, taking care to not fill past the MAX line. Season with salt and pepper.
- Assemble the lid with the splash guard or the simmering basket on top. Cook for 25 minutes, 100 degrees, Speed 1. Allow to cool slightly.
- Meanwhile, cook the bacon until crispy in a frying pan on the stove-top, or alternatively, place the bacon pieces onto a baking tray and cook in an oven preheated to 190 degrees celsius (about 15-20 minutes).
- Add the butter to the Thermomix bowl and pureé for 2 minutes on Speed 8 (slowly increasing speed) or until completely smooth and creamy.
- Add half of the parmesan cheese and mix for a further 30 seconds on Speed 8.Optional: serve the soup with crispy bacon pieces and the remaining parmesan cheese.
Notes
RECIPE NOTES & TIPS
- For extra depth, roast cauliflower before simmering.
- Use a high-quality veggie stock – it makes a huge difference.
- A stick blender is easiest for pureeing, but you can also use a food processor (just cool it first).
- Add the parmesan gradually so it melts smoothly through the soup.
- Bacon can be fried or oven-baked – I recommend streaky bacon for extra crispiness!
- Store leftovers in the fridge for up to 2 days or freeze for up to 3 months.
- Reheat gently on the stove or in the microwave, stirring occasionally.
- Thermomix specific tips: When adding the cauliflower and stock liquid to the Thermomix bowl, do not go past the max fill line. Very slowly increase the speed when pureeing the soup. If the machine starts to shake, turn the speed down and very slowly increase.
Nutrition
Calories: 85kcal | Carbohydrates: 8g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 155mg | Potassium: 498mg | Fiber: 3g | Sugar: 3g | Vitamin A: 122IU | Vitamin C: 80mg | Calcium: 96mg | Iron: 1mg
