Garlic Cauliflower Soup

I have to apologize in advance before you read this one, I am exhausted and my writing may just be a little discombobulated.  But honestly, who are we kidding?  First off, I should get bonus points for just using the word discombobulated and spelling it right.  Second,  my writing is always like that so you should be used to it.  You have to admit though, you probably cringe every time you see my spelling and grammar mistakes.  I know because I get emails about them and as much as you are probably right, it is my website and since I see it as my personal journal I just don’t give a hoot.  In my defense though, I have actually started proof reading some of the posts to eliminate a few errors so maybe I will get better overtime.  If not I hope you still come for the delicious food and ridiculous humor, or just my funny looking smile.

CauliflowerSoup

So I just got back from an AMAZING trip to Washington, D.C. to visit my dear friends and now family the Paleo Parents.  I was there to support their book release party for Beyond Bacon and in turn spent a week developing awesome relationships and becoming a pseudo uncle to 3 gorgeous little boys.  So it was an amazing trip except for the humidity, which pretty much killed me.  I got home to California, it was 95 degrees outside and I insisted on wearing a hoodie just because it didn’t make me sweat.  I was pretty excited and love it here even more.  None of this really has anything to do with this recipe, and I am trying to remember how I was planning on tying it all together but I am drawing a blank.  Maybe I will remember on the next paragraph.  At least the pictures look delicious right?

CauliflowerSoup

Oh I finally remembered.  I know to you it was like 3 seconds but I took a legitimate 15 minute break to try and remember what I was going to say.  Now that I remember I am even more annoyed it took me that long to remember that I only made a vegetable recipe because I ate TOO much meat in DC.  I know that sounds almost impossible, but on my last night there we went to a Brazilian steakhouse and I exhibited absolutely no self control.  Between the 2-3 pounds of meat I ate I also finished off the meal with 10 of their tapioca cheese rolls and boy did I suffer.  Honestly, it was worth every second but meat hasn’t looked the same since, so I am easing my way back into it.  Except bacon, I would never go without that.  Actually, who am I kidding, I don’t think I could last more than 1-2 meals without meat so my gluttony was forgotten quickly.  Even more annoyed now because I realized this paragraph didn’t have a point and I could have been in bed sooner.  So on that note, I leave you to read while I retire to my cave to sleep.  Hope you enjoy this recipe.

4.7 from 16 reviews
Garlic Cauliflower Soup
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 3 tablespoons olive oil, plus extra for drizzling
  • 1 medium white onion, diced
  • 3 cloves of garlic peeled and diced
  • salt and pepper to taste
  • 1 large head cauliflower (740 grams) cored, separated and cut into florets
  • Herbed goat cheese for garnish (optional)
Instructions
  1. In a large pot or dutch oven, heat your olive oil over medium-low heat
  2. Add your onions and a pinch of salt and saute until tender, about 10 minutes
  3. Add your garlic and saute for another 2-3 minutes stirring often
  4. Add the cauliflower and 1 cup (250 ml) of water
  5. Cover your pot or dutch oven and simmer until the cauliflower is fork tender which should take 10-15 minutes
  6. Uncover, add another 4 cups (1 liter) water, raise the heat to high and bring to a boil
  7. Reduce the heat to low to maintain a steady simmer and continue to cook for another 20 minutes
  8. You can now use an immersion blender to puree your soup or work in batches and blend it in a food processor or blender
  9. Once pureed, keep on low heat until ready to serve
  10. Ladle your soup into bowls, drizzle with extra olive oil, season with salt and pepper and garnish with herbed goat cheese of your choice
  11. Serve immediately and enjoy

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68 Comments

  1. Oh man…made this for the first time tonight, adding some homemade spicy Italian sausage I made from ground turkey – mmm-mm! Some kinda yum. My husband the potato fanatic was like, “Potato soup, what? Cream who?” If that’s not an endorsement, I don’t know what is. Thanks for the great recipe!

  2. I pinned this a while ago, waiting for the weather to cool down. I woke up this morning feeling a little under the weather, needing something warm and comforting – it’s perfect! I have struggled to find a paleo comfort food for when I’m sick, since the old chicken noodle soup is not an option. Thanks for another great recipe, and all you do! I’m already feeling better, curled up on my couch with a big bowl of warm soup and a good book. :)

  3. Sensational recipe, George! I only used chicken broth instead of water. I’ve been salivating over this since the moment you posted it today. Thanks for being the best!!

  4. I subbed beef bone broth for the water, added butter and dill. Amazing! Thanks for the recipe! 2nd course was the pork chops you made for Real food con, also delicious!

  5. This soup looks amazing! Made it for my husband who is vegan and was really sick with a cold. Added some red pepper flakes, chopped celery leaves and extra garlic. He loved it! Great recipe!
    Thanks!

  6. Just made this for dinner tonight and it’s sooo good! I used chicken stock instead of water and only used 3 cups total so it would be thicker. I also added a TB of butter to the olive oil in the beginning and topped it off with crumbled bacon at the end. Delicious! Thanks for the recipe!

  7. haven’t used it yet–always print out 2 or 3 recipes, look for the tastes I like and proceed with the coglomeration.sorry I never heard of George.

  8. Just made this! I had a bunch of baby leaks from the garden that needed to be used so I substuted them for the onion. Used 4C/1C broth/water and 4T grass fed butter (weakness). So good! bagging and tagging for snacks at work and can’t wait to have it with the goat cheese.

  9. I have come down with a lovely fall cold and made this last night. It was just what I needed!! I used a little garlic powder to top it off since my taste buds are sub par right now. I love the creamy texture, just the comfort I needed. Love it!!!
    Thanks George!!

  10. Made this last night with a few additions! I used chicken broth from boiled chicken instead of water for extra flavor, and threw in the shredded chicken right before serving. Garnished with bacon instead of goat cheese. It was delish! Even my kid liked it, and thats saying a lot!

  11. I’ve had this pinned for a short time, and this past weekend while on our regular farmer’s market jaunt, found these beautiful heads of heirloom cauliflower. I knew right away I was going to make this. In the meantime I had strained some goat’s milk yogurt for “greek style” and had some leftover whey that I read you should save and add to soup. I added this in as part of the 4 cups of water. When it came time to puree, my food processor (bottom of the line) was still lined with some chai spices I’d pulverized last night, so the end product (a little more rustic in texture than your photo shows due to the class of my processor) had just a hint of the spices… but it didn’t hurt it at all. :) thank you for the recipe. I look forward to trying more and more of your recipes. For me to like this soup is going some, I’ve never been a fan of cauliflower! But my dinner tonight was delicious!! Thanks again.

  12. Gotta say, wasn’t a huge fan of this recipe as is. Seemed a bit bland.

    I like the idea though, and I’ll probably give it another go using chicken stock instead of water.

  13. Just finding your site and I am in love! This was fantastic! I roasted the cauliflower first, and had just added it to the pan with the onion and garlic, my husband walked by and made a face and asked what it was. I told him he didn’t have to eat it, not to worry. When it was made, he couldn’t stop stealing spoonfuls from the stove. I added cucumber, dill, a little chicken stock to thin it a bit, of course bacon and a splash of cayanne.

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