4 Servings


  • Fresh White Cauliflower 2 heads

  • Garlic Cloves 15

  • Yellow Onion 1

  • Fresh Chives 4 sprigs


  • Extra Virgin Olive Oil 2 Tbsp

  • Black Pepper 1 pinch

Canned/Bottled Goods

  • Vegetable Stock 8 cups


  • Kosher Salt 1 pinch


  1. Prepare Veggies

    Prepare ingredients.

    • 2 heads , chopped Fresh White Cauliflower
    • 1 , diced Yellow Onion
    • 15 , peeled Garlic Cloves
  2. Simmer Soup

    In a medium to large pot, roast the garlic in oil over medium-low heat for 10 minutes or until browned and caramelized. Add onions and sauté for 2 minutes. Add cauliflower and stock. Simmer for 15 minutes or until the cauliflower is fork tender.

    • 2 Tbsp Extra Virgin Olive Oil
    • 8 cups Vegetable Stock
  3. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  4. Serve

    Prepare chives. Ladle soup into bowls. Garnish with chives, freshly cracked black pepper and olive oil, if desired.

    • 4 sprigs , chopped Fresh Chives
    • 1 pinch Black Pepper


  Amount per
Daily value percentage
Calories 330 kcal  
Total Fat 13 g 17%
Total Saturated Fat 3 g 14%
Unsaturated Fat 10 g  
Low Cholesterol 15 mg 5%
Low Sodium 790 mg 35%
Total Carbohydrate 37 g 14%
Fiber Total Dietary 7 g 23%
Sugars Total 14 g  
Protein 19 g 37%
Excellent Source: Vitamin C 146 mg 160%
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By Innit Culinary Team