Check out this delicious and healthy cauliflower soup with a kick! It looks thick and creamy, but this soup is made with NO cream! It is thickened by the cauliflower and potato. It is packed with flavor, nutrients, fiber, antioxidants, and is perfect for the whole family to enjoy! I love it with the added spice, but you can easily omit that if you prefer it with less heat.
This is one of my favorite soups, I hope you love it as much as I do! xo
-1 head of cauliflower
-Black Peppercorn Olive Oil~Click for my favorite!!~ (you can use/substitute any olive oil)
-1/2 teaspoon black pepper
-1/4 teaspoon salt
-1/4 teaspoon garlic powder
-1/8 teaspoon cayenne pepper
-4 1/2 cups organic chicken broth (you can substitute vegetable broth) (divided)
-1 russet potato
-1/2 jalapeno (optional)
-1/2 yellow onion (chopped)
-3 cloves garlic
-3/4 cup fresh grated parmesan cheese
-Preheat oven to 425 F and line a baking sheet with parchment paper.
-Start by chopping up the cauliflower and add it to a large bowl.
-Drizzle the black peppercorn olive oil all over and sprinkle on the black pepper, salt, garlic powder, and cayenne pepper. Stir with a spoon to coat the cauliflower.
-Add the cauliflower to your baking sheet and roast for 25 minutes. If you want to make this soup a little spicy add a whole jalapeño to the baking sheet with the cauliflower.
-On the stovetop add in 4 cups of organic chicken or vegetable broth, 1 chopped potato and 3 cloves of garlic. Bring to a boil and reduce heat to simmer. When the potatoes are almost soft add in the chopped onions.
-Next, add the potato broth, grated parmesan cheese, half of the roasted jalapeño, and the roasted cauliflower to a blender and blend on high until smooth and creamy. (This may need to be done in 2 steps)
-Pour the cauliflower soup back into your pot and and in 1/2 cup of chicken or vegetable broth. Stir to combine and bring to a simmer for 5 minutes. (If the soup is already at the consistency you like then you can skip this step.)
-Serve immediately while hot and garnish with roasted cauliflower, parsley, and sliced jalapeños.
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