Low Iodine Creamy Cauliflower Soup
Total time45 min
Prep time15 min
Cook time30 min
4.7(21)
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Learn more →Ingredients
6 servings
- 2 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced (white parts discarded)
- 1 medium head cauliflower (about 4 cups florets)
- 1 medium russet potato (about 8 oz), peeled and diced
- 4 cups chicken broth
- ½ tsp fine salt, plus more to taste
- ¼ tsp white pepper
- ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
For serving
- 1 tbsp fresh chives, finely chopped (optional)
- 1–2 tsp olive oil, for drizzling (optional)
Instructions
- 1
Heat the garlic-infused oil in a large pot over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes.
- 2
Add the cauliflower florets, diced potato, salt, and white pepper. Stir to coat in the oil, then pour in the chicken broth. Bring to a boil over medium-high heat.
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