{UPDATE: I’ve added Instant Pot instructions and WW points for this recipe!}
I’ve been on a cauliflower kick lately. It’s just such a versatile veggie…you can really eat it with anything! This 21 Day Fix cauliflower soup is pretty versatile, too…there are a couple of different ways you can make it to suit your tastes.
The best part, of course, is the goat cheese. #goatcheeseforlife
21 Day Fix Cauliflower Soup with Goat Cheese
If you want more robust flavors, roast the cauliflower and onion before blending (if you do this, be sure to add the olive oil you use for roasting into your container counts!). The flavor will be more complex, but be aware the soup will take on a darker brown color as a result. You could also experiment with different flavors of goat cheese (the herb goat cheese from Aldi is one of my favorites!).
This quick and easy soup makes a nice, light appetizer or a filling lunch when paired with a salad (and that will get your greens in, too) or the protein of your choice.
This recipe freezes well. You could easily double this recipe (both stovetop and Instant Pot versions) and freeze the leftovers.
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4
Ingredients:
1 large head cauliflower, rinsed, tough outer leaves removed
2-3 cloves fresh garlic, roughly chopped
2 green onions, rinsed, roots and dried ends removed
2 t. dried parsley
2-3 T. water
Sea salt and freshly ground black pepper, to taste
3-4 c. organic low-sodium, fat-free chicken or vegetable stock, divided
4 oz. log goat cheese, cut into chunks
Optional Garnish:
Sliced green onions, green parts only
Crumbled turkey bacon
Directions:
Cut up the cauliflower, stems included, into small pieces and place in a large colander. Rinse thoroughly under running water and let drain briefly when finished.
Place cauliflower in a large, microwave-safe dish with garlic, the white part of the green onions, and the dried parsley. Add 2-3 tablespoons of water and season with salt and pepper, to taste.
Cover container and microwave on high until the cauliflower is fork tender, approximately 6-7 minutes. (Actual cooking time will vary depending on microwave strength and the amount of cauliflower used, so test after 4 minutes and adjust cooking time accordingly).
Remove from microwave, and fill blender container nearly half full with the steamed cauliflower mixture. Add 1 cup stock to the blender and blend until smooth. (Make sure the blender lid is adequately vented to allow steam to escape before turning on the blender).
Pour cauliflower puree into a large soup pot and repeat with the remaining steamed cauliflower mixture and stock until it has all been pureed and transferred to the pot.
Turn heat to medium and cook until the cauliflower mixture is heated through, about 5-6 minutes, while stirring occasionally. Add the goat cheese and stir until blended. Cook another minute or two, or until the soup is uniformly heated. If soup is too thick, add additional stock to reach the desired consistency. If it is too thin, continue cooking until excess moisture has been reduced.
Taste and season with additional salt and pepper, if desired. Serve immediately topped with sliced green onion or crumbled bacon.
21 Day Fix Cauliflower Soup with Goat Cheese
Ingredients
- 1 large head cauliflower rinsed, tough outer leaves removed
- 2 cloves fresh garlic cloves, roughly chopped
- 2 green onions rinsed, roots and dried ends removed
- 2 tsp dried parsley
- 2-3 tbsp water
- Sea salt and freshly ground black pepper to taste
- 4 c organic low-sodium fat-free chicken or vegetable stock, divided
- 4 oz goat cheese cut into chunks
Optional Garnish
- Sliced green onions green parts only
- Crumbled turkey bacon
Instructions
Directions
- Cut up the cauliflower, stems included, into small pieces and place in a large colander. Rinse thoroughly under running water and let drain briefly when finished.
- Place cauliflower in a large, microwave-safe dish with garlic, the white part of the green onions, and the dried parsley. Add 2-3 tablespoons of water and season with salt and pepper, to taste.
- Cover container and microwave on high until the cauliflower is fork tender, approximately 6-7 minutes. (Actual cooking time will vary depending on microwave strength and the amount of cauliflower used, so test after 4 minutes and adjust cooking time accordingly).
- Remove from microwave, and fill blender container nearly half full with the steamed cauliflower mixture. Add 1 cup stock to the blender and blend until smooth. (Make sure the blender lid is adequately vented to allow steam to escape before turning on the blender).
- Pour cauliflower puree into a large soup pot and repeat with the remaining steamed cauliflower mixture and stock until it has all been pureed and transferred to the pot.
- Turn heat to medium and cook until the cauliflower mixture is heated through, about 5-6 minutes, while stirring occasionally. Add the goat cheese and stir until blended. Cook another minute or two, or until the soup is uniformly heated. If soup is too thick, add additional stock to reach the desired consistency. If it is too thin, continue cooking until excess moisture has been reduced.
- Taste and season with additional salt and pepper, if desired. Serve immediately topped with sliced green onion or crumbled bacon.
INSTANT POT DIRECTIONS
- Ingredients are the same, except use three cups chicken broth instead of four. You also won't need the 2 tablespoons of water.
- Prepare turkey bacon by your preferred method.
- Combine cauliflower, garlic, the white part of the green onions, dried parlsey, broth, sea salt and pepper in your Instant Pot. Lock the lid in place and turn the pressure valve to seal. Use the manual setting on high for 7 minutes. Once done, do a quick release and carefully remove the lid. Use an immersion blender to blend. You can also tranfer to a blender and blend that way, filling the blender up about halfway each time. Make sure the blender lid is adequately vented!
- Once blended, transfer to another pot (or back to the Instant Pot).
- Mix in the goat cheese until blended. You can may need to heat up the pot a bit to melt the goat cheese.
- Serve with remaining green onions as a garnish.
Notes
Nutrition
INSTANT POT DIRECTIONS
Ingredients are the same, except use three cups chicken broth instead of four. You also won’t need the 2 tablespoons of water.
Prepare turkey bacon by your preferred method.
Combine cauliflower, garlic, the white part of the green onions, dried parlsey, sea salt and chicken broth and pepper in your Instant Pot. Lock the lid in place and turn the pressure valve to seal. Use the manual setting on high for 7 minutes. Once done, do a quick release and carefully remove the lid. Use an immersion blender to blend. You can also tranfer to a blender and blend that way, filling the blender up about halfway each time. Make sure the blender lid is adequately vented!
Once blended, transfer to another pot (or back to the Instant Pot).
Mix in the goat cheese until blended. You can may need to heat up the pot a bit to melt the goat cheese.
Serve with remaining green onions as a garnish.
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The soup is very good. I made a booboo and used too much pepper. I added Worcestershire sauce to correct that. Please note that in the printable version of the recipe in step 3 you do not mention to put in the broth in the IP instructions and there is a typo of saly instead of salt.
Oh geez…thank you for catching that, I’ll get it fixed!! Glad you liked the soup. 🙂
Great recipe! Can you tell me how many calories it is per serving?