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creamy cauliflower soup | The Clever Carrot

the secret to creamy cauliflower soup



  • 1 tbsp. butter
  • 1 tsp. olive oil
  • 1 leek, white + light green part only
  • 1 small onion
  • 1 small cauliflower
  • water
  • salt + pepper


  • 1/2 c. panko breadcrumbs
  • fresh chives


  1. In a small saute pan, gently toast the breadcrumbs with a little olive oil until golden. Season with salt and pepper. Transfer to a bowl and set aside until ready to use.
  2. In a large, heavy bottom pot warm the butter and olive oil over moderate heat.
  3. Remove the large stem from the cauliflower, and thinly slice into rounds. Cut the rest into florets and toss together to combine.
  4. Thinly slice the leek and onion, and add to the pot. Saute for about 3-5 minutes or until soft.
  5. Add 3/4’s of the cauliflower, reserving some to add towards the end of cooking. Season with salt + pepper. Saute for about 5 minutes.
  6. Add enough water to cover (about 4 cups) and place the lid on the pot. Bring to a gentle boil, and then reduce the heat to low. Simmer for about 45 minutes.
  7. Add the reserved cauliflower and cook for an additional 15 minutes, or until tender.
  8. Working in batches, puree the soup in a blender (or use an immersion blender). Add more water if it’s too thick. Taste and adjust seasoning.
  9. Ladle the soup into bowls and snip fresh chives over the top. Sprinkle with breadcrumbs.
  10. Serve warm.