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Cauliflower Soup with Garlic Olive oil

Warm and healthy, low carb cauliflower soup.


  • For the soup:
  • 2 tbs olive oil
  • 1 tbs butter leave out if wanting a dairy free option
  • 1 Small onion chopped
  • 1 carrot peeled and sliced
  • 2 medium parsnips peeled and sliced
  • 1/4 celeriac root peeled and chopped
  • 1 large head of cauliflower cut into florets
  • 1 liter stock I used chicken stock
  • Salt and pepper to taste
  • For the Garlic oil:
  • 4 garlic cloves sliced finely
  • 3 tbs olive oil


  • Fry the onion in the olive oil and butter until it starts to become translucent.
  • Add the root vegetables and fry for about a minute
  • Throw in the cauliflower and stir until coated.
  • Pour in the stock (if it's not enough to cover, top up with water)
  • Season with salt and pepper
  • Bring the pot to the boil and then drop the head to a simmer and cover.
  • Cook until the cauliflower is very soft
  • Blitz the soup with either a stick blender or in a regular blender.
  • Return to the heat and simmer to thicken.
  • Taste to see if more seasoning is needed.
  • in the meantime put the sliced garlic in a pan with the oil and fry until slightly browned.
  • To serve, pour the soup into the bowl and then pop a few pieces of garlic in, sprinkle the oil to make a pretty pattern.