I have always liked cauliflower, but I have never eaten so much of it in so many ways as when I started eating low carb. Some of the ways I have tried I have liked more than others, and some I didn’t really like at all. Maybe because of how much I also like goat cheese, this one is a winner. And, of course….bacon!
A great thing about cauliflower is how well it takes on the flavors of other ingredients. In this recipe, a little pungent goat cheese adds an interesting and delicious dimension to the finished result. If you want more robust flavors, you can roast the cauliflower and onion before blending. The flavor will be more complex, but be aware the soup will take on a darker brown color as a result.
Cauliflower Goat Cheese Soup
This quick and versatile soup makes a nice, light appetizer or first course, or a filling lunch when paired with a crisp green salad.
10 minPrep Time
15 minCook Time
25 minTotal Time
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 cups organic chicken or vegetable stock, divided
4 oz log goat cheese, cut into chunks
Sliced green onions, green parts only
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.