This cream of cauliflower soup is super easy and quick to prepare, requiring only 25 minutes. It’s gluten and dairy free, healthy and filling, and captures perfectly the meaning of comfort food. The ideal prepare-in-advance lunch or quick dinner.
This post and recipe are part of the ‘My Mum’s Kitchen’ series where I share with you some of my mum’s delicious baking and cooking. You can find all the posts in this series here or in the main menu under “MY MUM’S KITCHEN”.
NOTE: The inclusion of croutons is optional. Without them, the recipe is 100% gluten free and paleo.
Who would’ve thought – another savoury recipe! Judging by the recipe repertoire on this blog, you must think I live on nothing but gluten free cupcakes and raw vegan desserts. I assure you, that’s not the case – oftentimes I actually prefer a savoury dish over a sweet delicacy.
But what I love most of all is my mum’s cooking. It’s often said that any dish prepared by someone else tastes infinitely better than if you had prepared it yourself; and surely nothing tastes better than your mum’s cooking. Of course, I may be somewhat biased.
Case in point: this super easy dairy free cream of cauliflower soup. Comfort food at it’s best. It’s creamy and satisfying, and it gives you that cozy feeling of… being home. At the same time, if you eat it at room temperature or slightly chilled, it’s refreshing and light – but either way, it’s simply delicious.
There’s nothing complicated about it – 7 ingredients, 25 minutes and that’s it. And two of those ingredients are salt and pepper. You might think such a soup is bland and needs some extra fancy ingredient, but you couldn’t be more wrong. Sometimes, the simple things are the best… the simplicity of clean flavours, of a bowl of soup, of a mother’s embrace.
The soup is also dairy free, which often isn’t the case with such cream soups. But there honestly isn’t any need for gallons of cream or butter – the potato, parsnip and cauliflower take care of the creaminess all on their own.
This cream of cauliflower soup is taken to the next level by the inclusion of croutons (pieces of bread, quickly fried or toasted in a pan), chopped chives and borage flowers. All of these are optional, but they add colour, texture and even more flavour to this delightful dish.
With how easy it is to prepare, this cream of cauliflower soup would make the perfect quick lunch or dinner. (You can also prepare it in advance and heat it up!) It’s full of vitamins and minerals, perhaps the most notable of these is the mineral potassium, which is crucial for the healthy activity of the heart and other muscles. It is often washed down the drain with the cooking water of potatoes and other vegetables – but it’s all retained in this incredibly yummy soup.
If you’re in a rush, in need of a quick pick-me-up lunch, or crave some simple comfort food, this cream of cauliflower soup is the way to go. After all, there’s nothing better than a mum’s cooking and this dish, in a way, comes directly from my mum’s kitchen… into yours.
SUPER EASY DAIRY FREE CREAM OF CAULIFLOWER SOUP
Ingredients
For cream of cauliflower soup:
- 1 large (250 g) potato, peeled and cut into ~1 inch (or 2.5 cm) pieces
- 1/2 large or 1 medium (400 g) cauliflower, cut into ~1 inch (or 2.5 cm) pieces
- 1 small (80 g) parsnip, peeled and cut into ~1/2 inch (or 1.5 cm) pieces
- 3 cloves of garlic (Note 1)
- salt and pepper to taste
- 1 litre water
Optional:
- croutons (2 slices of bread, cut into ~1/2 inch/1.5 cm pieces and toasted in a pan until golden brown)
- chopped chives
- borage or other edible flowers
Instructions
For cream of cauliflower soup:
- In a large pot, cook potatoes in 1 litre of water for 5 minutes on medium-high heat.
- Add the cauliflower, parsnip and garlic cloves.
- Cook on medium-high heat for a further 10 - 15 minutes or until all vegetable pieces are softened.
- Remove from heat and blend until smooth. Use either a food processor or a hand blender. (Careful – do not burn yourself on the hot soup!)
- Add salt and pepper to taste.
Serving:
- Serve hot, warm, at room temperature or even slightly chilled. (It will always be super delicious.)
- Sprinkle with croutons, chopped chives and borage (or other edible) flowers. (optional)
- You can also prepare the soup in advance and reheat it in the microwave.
- Enjoy!
Notes
Looking for a delicious dessert to go with this recipe? You’ve come to the right place!
Ooey Gooey Crustless Apricot Frangipane Tart
Raw Vegan Raspberry Cheesecake
Blueberry Cupcakes with Blueberry Buttercream
