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there is a bowl of vegetables and a carrots on the table

Cauliflower is all the rage right now, and rightfully so. Nutrition bloggers have shown that the versatile, low-carb vegetable can be transformed into everything from pizza to breadsticks to mac n cheese. This cauliflower soup may be #basic compared to some of the things you can find on Pinterest, but we like to keep things simple.

We know that you don’t want to spend a lot of time (or money) in the kitchen if you don’t have to. This recipe is inexpensive, easy to whip up, and absolutely delicious.

Cream of Cauliflower Soup

Serves 6

What You Need:

  • 1 large head cauliflower, chopped into bite-sized pieces
  • 3 medium stalks celery, diced
  • 1 medium carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 1 large yellow onion, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • About 2 cups bone broth
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon dried dill weed

What To Do:

  • In a large stockpot, combine cauliflower, celery, carrot, garlic, onion, cumin, salt, and pepper.
  • Add bone broth to just cover the ingredients in the pot. Bring to a boil over high heat.
  • Reduce heat to low. Simmer until vegetables are tender, about 8 minutes.
  • Use an immersion blender to blend soup, or transfer to a blender and blend until pureed.
  • Stir in parsley and dill before serving.

 


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