Cauliflower Broth
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This cauliflower broth is one of my favorite quick weeknight soups because it comes together in just an hour, and honestly, it's incredibly budget friendly using simple vegetables you probably already have on hand. The cauliflower is packed with vitamin C and fiber, which makes this broth not just delicious but genuinely nourishing. I love how the garlic and lemon juice brighten up the flavors, while the carrots and celery create a deeply savory base. It's the kind of comforting bowl that feels homemade and wholesome, perfect for when you want something warm and healing without spending hours in the kitchen.
Ella x
Ingredients
- 1cauliflower
- 3 clovesgarlic(peeled and minced)
- 4 Lchicken broth(low-sodium)
- 237 mlonion(chopped)
- 473 mlcarrot(chopped)
- 473 mlcelery(chopped)
- 1 teaspoonsalt(to taste)
- 1 teaspoonblack pepper(to taste)
- 2 tablespoonlemon juice(optional)
Detail level
Instructions
- 1
In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion, carrot, and celery and cook until softened, about 5 minutes.
- 2
Add the minced garlic and cook for 1 minute, until fragrant.
- 3
Add the cauliflower, chicken broth, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the cauliflower is tender.
- 4
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
- 5
Stir in the lemon juice, if using. Taste and adjust the seasoning as needed.
- 6
Serve hot, garnished with chopped fresh herbs if desired.
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