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Creamy Cauliflower Soup

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Creamy Cauliflower Soup

4.4 from 8 votes
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Course: Soup
Cuisine: American
Keyword: cauliflower, dairy free, vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 134kcal


  • 1 1/2 tablespoon olive oil
  • 1/2 medium onion
  • 1 medium cauliflower
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 medium lemon
  • 1/8 teaspoon nutmeg
  • 3 cup vegetable broth

Serve With

  • 4 slice bread, Italian
  • 2 cup raspberries


  • Heat olive oil in a large pot. Dice onion and add to hot oil. Saute for 3-4 minutes.
  • Cut cauliflower into florets and add to pot with salt, pepper, 1 teaspoon lemon zest, juice of half the lemon, and nutmeg. Cook until cauliflower is slightly browned; 4-5 minutes.
  • Add broth. Once it boils, turn down heat to simmer for 10-15 minutes.
  • Using an immersion blender, blend until smooth. (You may also add a small amount to a high-powered blender and then add back to the pot to heat through).
  • Serve warm with bread slices and berries.
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Calories: 134kcal | Carbohydrates: 19g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 683mg | Fiber: 8g | Sugar: 8g

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