Cauliflower Soup

This turned out SO good and I couldn’t stop eating it straight from the pot. You can definitely make this vegetarian by just using veggie stock. So easy, healthy and delicious!

Prep time: 30 min  |  Cook time: 20 min + simmer time  |  Total: 50 min + simmer time



1 head of cauliflower

olive oil


1 small red onion, chopped

1 Tablespoon minced garlic

4 cups chicken broth or vegetable broth

2 Tablespoons butter

4 Tablespoons lemon juice

1/4 teaspoon nutmeg


  1. Preheat oven to 400 degrees. Cut cauliflower into chunks and place on a baking sheet. Drizzle with olive oil and sprinkle with a generous amount of salt. Roast for about 20 minutes or until the cauliflower is browned and soft.
  2. Once cauliflower is done, in a large pot on medium high heat drizzle olive oil n the bottom. Add chopped red onions to the pot and cook until soft, about 3-4 minutes. Add garlic and cook for another 2 minutes.
  3. Pour 4 cups of the broth in the pot then add cauliflower pieces and a large pinch of salt. Bring to a boil.
  4. Once boiling, turn heat down to low. Using the immersion blender, blend mixture in the pot until smooth and creamy.
  5. Add butter, lemon juice and nutmeg. Mix again. Add salt to taste.


**If using a regular blender, pour contents into blender and mix until creamy. Add remaining ingredients and blend again.