Go Back
+ servings
Cream of cauliflower soup


Easy to make creamy cauliflower soup served with crispy croutons and parmesan that you can enjoy as a light dinner or a tasty starter.
Course Soup
Cuisine British
Keyword gluten-free, vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people
Calories 168kcal
Author Lea


  • 2 medium potatoes
  • 1 cauliflower or ½ of extra large
  • 1 onion
  • 4 cloves garlic
  • 2 bay leaf
  • 1 tbs gluten-free flour or normal flour if you don't mind gluten
  • 1 l water or leftover cauliflower water, see the note below
  • 1 organic vegetable stock cube
  • pinch grated nutmeg
  • salt
  • 150 g cream cheese Philadelphia
  • ½ tsp ground caraway seeds

To serve

  • croutons
  • parmesan
  • ground pepper


  • Finely chop the onion and peel the garlic.
  • Roughly chop the cauliflower and cut potatoes into cubes.
  • Dissolve 1 vegetable stock in 1 litre of water (or use the leftover cauliflower water, see the note).
  • Fry the onion in a pot. Once the onion start browning add the chopped cauliflower and potatoes. Continue frying for another 2 – 3 minutes, then sprinkle flour over the top and stir.
  • Pour the stock in. Add bay leaf, a pinch of nutmeg and ½ tsp of ground caraway seeds.
  • Crush the garlic in and season with salt.
  • Cook until potatoes are soft approx. 15 – 20 minutes (or 5 – 10 minutes if you are using already pre-cook potatoes and cauliflower, see the note below).
  • Before you blend the soup remove the bay leaf.
  • Add cream cheese and blend the soup either using a hand blender or a stand mixer.


Calories: 168kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 239mg | Potassium: 649mg | Fiber: 4g | Sugar: 4g | Vitamin A: 336IU | Vitamin C: 56mg | Calcium: 80mg | Iron: 3mg