Creamy Cauliflower Soup
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Creamy Cauliflower Soup

Submitted by: Kayleigh

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 8

Dairy free creamy soup! I found this in one of Martha Stewart's Magazines and thought it was a wonderful new way to use cauliflower. Yummy too! Camera is broken but when I get a new one I will take a pic of this (the next time I make this delicious soup). By the way, this soup ends up being the most beautiful green color. lol Perfect for St. Patrick's Day! :)


  • 4 clove garlic
  • sea salt & black pepper to taste
  • 4 1/2 c. water
  • 9 c. cauliflower
  • 1 tbs. extra virgin olive oil
  • 1 med. onion
  • 1/4 c. fresh dill weed
  • 1 bch. kale


  1. Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4-5 minutes. Add garlic and a pinch of sea salt, and cook for 3 minutes more. Add cauliflower, and pour in filtered water until it reaches just below the top of the cauliflower.

  2. Bring to a boil over high heat. Add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 minutes.

  3. Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons dill. Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it's too thick. Return to pot, and reheat. Season with sea salt and pepper. Garnish with dill, black pepper, a drizzle of oil, and another small bit of sea salt (if desired).