If you are a fan of cauliflower, you are going to love this soup. Rather than puréeing the vegetable until super smooth, this soup is thick, hearty, but still creamy and packed with flavor.
It's similar to a potato chowder, but much of the carb-loaded potatoes are swapped for healthy cauliflower. It's a vegetable-laden bowl that's oh-so-satisfying. Though there are a few processes to go through, it's easy to make and the results are spectacular.
Serve the soup as is or garnish with crispy onions, herbs, or cheese—cheddar pairs especially well.
- 1 ounce/2 tablespoons butter
- 1 small carrot (peeled and roughly chopped)
- 1 small white onion (peeled and roughly chopped)
- 1 stick celery (roughly chopped)
- 2 cloves garlic (peeled)
- Small handful fresh flat-leaf parsley (plus extra for garnish)
- 1 large head cauliflower
- 8 ounces potatoes (peeled and cut into small pieces)
- 5 cups vegetable or chicken stock
- 1/2 cup thick Greek yogurt
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
- Garnish: fried onions, shredded cheddar cheese
Gather the ingredients.
Melt the butter in a large soup pan or Dutch oven. Place the carrot, onion, celery, garlic, and parsley into a food processor and pulse to chop finely. Add the chopped vegetables to the melted butter and cook on medium heat, stirring ocassionally, until softened, about 10 minutes.
Remove any leaves from the cauliflower and most of the thick central core. Break the florets into large pieces.
Once the vegetables are softened, add the cauliflower and potatoes and cook for 5 minutes, stirring from time to time. Add the stock, bring to a boil, then lower the heat and simmer until the cauliflower is tender, making sure you don’t overcook. It should still be slightly firm and take about 10 minutes.
Using a slotted spoon, remove approximately half the cauliflower (if you pick up the potatoes or other vegetables, pop them back into the pan) and place into a bowl. Set aside.
Spoon the soup into a food processor or use a stick blender in the pan and pulse to create a creamy, but not completely smooth soup; it should remain chunky with tiny pieces of vegetables. The potatoes will break up and act as a thickener. Return to the soup back to the pan and bring to a gentle simmer and cook for 15 minutes to reduce slightly.
Break the cauliflower florets in the bowl into smaller pieces removing any large pieces of stalk. Set aside.
Add the Greek yogurt to the soup and stir through, finally add the reserved cauliflower pieces and stir again. Cook on medium heat for a further 5 minutes checking the small pieces of cauliflower do not go mushy.
Taste the soup and add salt and pepper to taste. Serve hot in warmed bowls and garnish with herbs and crispy fried onions.