This easy healthy cauliflower soup is ready in 15 minutes with 5-6 basic ingredients. Hot wings craving killed with cancer fighting vegetable soup. It is made creamy without cream but rather with secret vegetable. And no need to roast the cauliflower because it’s simply not my life past 12 years and 10 more years. One reader reported roasted cauliflower doesn’t puree well. Even better, more excuses not to roast it.
And this cream of cauliflower soup comes with a heat kick. It’s amazing on a chilly day! Enjoy!
Looking for other bowls of creaminess? Try my healthy chicken wild rice soup or healthy pumpkin soup.
How to Make Healthy Cauliflower Soup
- Preheat medium size pot on medium heat and swirl butter to coat. Add onion and cook for 3 minutes, stirring occasionally. Add cauliflower and carrots; cook for 3 minutes, stirring occasionally.
- Add stock and milk; stir, cover and bring to a boil. Reduce heat to low-medium and cook for 10-12 minutes or until vegetables are knife tender.
- Remove from heat and add hot sauce and garlic powder. Using an immersion blender puree until smooth.
- Add chickpeas or corn and stir. Serve hot garnished with blue cheese crumbles (so good!) and green onion.
Healthy Cauliflower Soup
15 Minute Healthy Cream of Cauliflower Soup Recipe without cream or roasting the cauliflower, and with a heat kick. It’s amazing on a chilly day!
Ingredients
- 1 medium onion chopped
- 1 tbsp butter
- 1 large head cauliflower chopped into bite size pieces
- 3 medium carrots diced
- 2 cups any stock low sodium
- 2 cups any milk I used sweetened cashew
- 1/4 cup Frank’s Red hot sauce
- 1 tsp garlic powder
- 14 oz can chickpeas rinsed & drained or 1 1/2 cups corn (fresh or frozen)
- Blue cheese crumbles for garnish
- Green onion for garnish
Instructions
- Preheat medium size pot on medium heat and swirl butter to coat. Add onion and cook for 3 minutes, stirring occasionally. Add cauliflower and carrots; cook for 3 minutes, stirring occasionally.
- Add stock and milk; stir, cover and bring to a boil. Reduce heat to low-medium and cook for 10-12 minutes or until vegetables are knife tender.
- Remove from heat and add hot sauce and garlic powder. Using an immersion blender puree until smooth.
- Add chickpeas or corn and stir. Serve hot garnished with blue cheese crumbles (so good!) and green onion.
Notes
Store: Refrigerate in a glass airtight container for up to 5 days.
Nutrition
Serving: 1.5cups | Calories: 144kcal | Carbohydrates: 22g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 564mg | Fiber: 7g | Sugar: 4g
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!
Can I blend the chickpeas with the soup to ‘hide’ them for a kid who’s a picky eater?
Sure!
This soup is sooooo good! I was hesitant in making it at first but I’m so glad I did. I used corn kernels instead of chickpeas, which I think comes down to personal preference. I highly recommend!
Love this cauliflower soup! Just made it. Don’t have an immersion blender but regular blender was fine. Used whatever hot sauce I had and have chives instead of scallions but it is amazing. Look forward to finding other recipes.
Love hearing how much you enjoyed this cauliflower soup, Erin. I hope you enjoy my other soup recipes too!
I used 1/4 teaspoon of red pepper flakes instead of the hot sauce which gave us plenty of heat. The blue cheese crumbles added an extra tang. Seal of approval from my husband who is more of a cheese sandwich man for lunch.
Awesome Jane!
This soup is dellicious! I’ve made it a dozen times and will make it a dozen more.
This has made my day Karen 🙂
This is SO good made as written. I wouldn’t change a thing. I wasn’t sure how flavorful this would be with so few ingredients. It’s so yummy and I love it! Thank you for sharing!!!
You are very welcome Pam!