Cauliflower & Avocado Soup

wintery and warming

From the title of this recipe, you’d be forgiven for thinking I’ve been smoking too much nutmeg (seriously, that’s a thing now…lock up your teens!).

But you’re going to have to trust me on this one – it’s tastier than it seems.

I’m considering adding avocado to all my soups now…seriously

The avocado makes a mediocre cauliflower soup into something rich, creamy, buttery and smooth (those are my favourite adjectives when it comes to soup).

I made a big pot – lasted all week (barely)

Of course it’s a pale green colour but that’s something you just have to make your peace with, I never said it would be pretty.

suggested toppings: paprika stripes or grated cheese

Cauliflower & Avocado Soup (serves 4)

  • 1 head cauliflower, chopped into florets
  • 1 small, white onion, finely chopped
  • 1 parsnip, peeled and roughly chopped
  • 2 tbsps butter
  • 4 cups chicken (or vegetable) stock
  • 1/2 ripe avocado, cut into chunks
  1. Heat the butter in a large pot. Add the onion and saute for five minutes until golden.
  2. Stir in the parsnip, then the cauliflower.
  3. Pour in the stock, cover and bring to a boil. Reduce the heat and let it simmer for 25 minutes.
  4. Remove from heat, season with sea salt to taste and add the avocado chunks, transfer to a blender and process until smooth.

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17 thoughts on “Cauliflower & Avocado Soup

  1. Even though I don’t particularly like cauliflower, I thought I’d give this a try. I’m happy I did! It’s low calorie, nutritious, and soooo creamy! It’s very difficult to believe there’s no cream or dairy. I only added a dash of salt, as the broth I used had enough salt and flavor on its own. There’s just a HINT of avocado flavor. Which is all the soup needed! All in all, I give this recipe 5/5 stars!

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