Skill Level: Beginner. Serving Size: 8 oz. 
Course Soup
Total Time 30 minutes
Servings 6
Calories 80kcal


  • 2 T. olive oil, or other high-heat oil
  • 5-7 garlic cloves, peeled
  • 1 large cauliflower head, stem removed, chopped into florets
  • 1 T. chicken stock base
  • salt and pepper, to taste
  • water


  • Heat a large stock pot over medium heat.
  • Add olive oil and garlic cloves. Cook, stirring occasionally, until garlic is softened and becomes aromatic (about 3-4 minutes).
  • Add cauliflower florets and stir.
  • Add enough water to the pot to reach two inches over the cauliflower.
  • Bring soup to a boil and cook until cauliflower is fork tender, about 10-15 minutes.
  • Reduce heat to a simmer.  Stir in stock base.
  • Remove from heat. Use an immersion blender to puree soup until smooth. 
  • Season with salt and pepper to taste. Pour into bowls and enjoy!


Nutrition Information: The combination of cauliflower and garlic provides sulfur compounds that support cellular health, along with dietary fiber and anti-inflammatory compounds. Gluten-free, nut free, dairy free.
Calories: 80, Fat: 5g, Protein: 3g, Carbohydrates: 8g, Fiber: 3g, Added Sugar: 0g, Sodium: 360mg