"Creamy" cauliflower soup with all the toppings, baked potato style

Mar 23 2021


30 mn

Serves 5

I find that my kids will eat soup for dinner more easily if they get to add on any crunchy and delicious toppings. I made a variety of different ones here and it was a huge success!!! I always add something but here I went for a toppings bar, kind of like baked potato style!


  • 1 large cauliflower head ( or 2 small ones)
  • 1 yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 5 cups of stock
  • 1 cup of plant based milk or cream (I used almond milk)
  • 2-3 tbsp of olive oil
  • Toppings: crispy quinoa, crunchy brussels sprouts, kale chips, cauliflower crunch, croutons, sliced toasted almonds, roasted cauliflower florets, petites peas, chives, green onions, turkey bacon...


In a lare pot sauté the oil, celery and garlic for a couple of minutes.

Meanwhile wash and cut the cauliflower into florets. Add to the pot and add some salt and pepper. I would start with 1/2 tsp of each. Toss to coat, then add the stock and milk. Bring to a boil, cover and simmer for 15-20 minutes until veggies are tender and cooked through.

Purée until smooth either by using an immersion blender or by transferring to a food processor.

Taste and adapt the seasoning. Organize all the toppings in cute little bowls and allow everyone to customize their own the way the want it. I always serve soups with a nice crunchy piece of baguette or in this case toasted brioche.


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