Cream of Cauliflower
One of the things I love about soups is how easy it is to hide a bunch of healthy ingredients in a dish that tastes really indulgent. Even if you aren’t a fan of cauliflower (as I once wasn’t), give this one a shot. I assure you that not only will you fall in love, but this may just become your go-to soup.

Photos by Aleksey Zozulya
Servings Prep Time
6servings 10minutes
Cook Time
10-15 minutes
Servings Prep Time
6servings 10minutes
Cook Time
10-15 minutes
  • 3cups low-sodium vegetable or chicken broth
  • 2 medium heads cauliflowerstalks and greens removed, florets roughly chopped
  • 6 garlic or Roasted Garlic cloves
  • 2tsp seasoned salt
  • 1tsp black pepper
  • 1tsp garlic powder
  • 1tsp Italian seasoning
  • 2tbsp ghee (store-bought or homemade page 39); optional
  • 2cups unsweetened nondairy milk
  • 1 bunch fresh chivessliced, plus more for topping (optional)
  • 1/4cup grated parmesan cheeseoptional
  1. Combine the broth, cauliflower florets, and garlic in the Instant Pot. Secure the lid, move the valve to the sealing position, then hit Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done.
  2. Using tongs, transfer half of the cauliflower to a bowl. Use a fork to break the cauliflower into bite-size pieces (it will be very tender) and let rest.
  3. Add the seasoned salt, pepper, garlic powder, and Italian seasoning to the pot. Use an immersion blender to puree the soup right in the pot.
  4. Stir in the ghee (if using), milk, chives (if using), and Parmesan (if using). Add the reserved cauliflower and serve, topped with more chives, if desired.
Recipe Notes

JEFF’S TIP: If you want a thick, totally pureed soup with minimal texture, don’t remove any cauliflower before pureeing.

Per serving
Calories: 127
Fat: 3.6g
Carbs: 20g
Sodium: 350mg
Protein: 8.3g
Fiber: 5g
Sugars: 10.1g