Recipe Review: Creamy Cauliflower Soup

A week's worth of soup. Ready for the freezer. Those are green mason jars, in case you were curious.

A week’s worth of soup, ready for the freezer. Those are green mason jars, in case you were curious.

We have a saying in the South: “Tastes so good it’ll make you wanna slap yo momma.” I hope no recipes have resulted in mothers getting slapped by their offspring, but I’ve stumbled upon a good one.

I was leafing through the free magazine that comes with our Sam’s Club membership and I noticed a recipe for cauliflower soup. Cauliflower is a cruciferous vegetable (as is broccoli) and it’s loaded with health benefits. There’s only one problem. I don’t like it plain, so I have to sneak it in stuff. I’ve made cauliflower “mashed potatoes” that I liked, but I only do that once a year or so.

So I gave this soup a whirl as part of my most recent food prep day and it’s delish. I ladled the finished product into mason jars, popped them in the freezer, and I have 6-8 servings I can take to work for lunch. Here’s the recipe:

  • 3 Tbsp unsalted butter
  • 1 med onion chopped
  • 1/4 t black pepper
  • 1/4 t salt
  • 2 heads cauliflower, cored and chopped into 1-inch pieces
  • 2 c milk
  • 2 c heavy cream
  • 2 c water
  • 1/2 c shredded Parmesan cheese

1. melt butter in large stock pot over medium heat. Add onion, pepper, salt and cauliflower. Cook, stirring occasionally until cauliflower is almost tender, about 20 minutes. Remove about 1 cup of cauliflower and set aside for garnishing (I didn’t do this).

2. Add the milk, cream and water to the cauliflower mixture and increase the heat to high, bring to a simmer. Add the Parm. Simmer for 30 minutes.

3. After 30 minutes, remove the soup pot from the heat. Working in batches small enough for your blender, or using an immersion blender, puree the cauliflower mixture.  If using a blender or food processor, make sure to vent to allow hot steam to escape. Taste and add more salt or pepper as needed.

You can garnish with fresh parsley or chives (and cauliflower if you reserved some).

Leftovers can be refrigerated for up to two days. Again, I food prep my lunches once a week, so I freeze everything. While I’m grain-free, I still consume dairy, so this recipe is well within my nutrition plan. If you try this recipe, let me know what you think.

Now, if you’ll excuse me, I’ve got to go slap my momma.

Just kidding.



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