Don’t be fooled by this Cauliflower Horseradish soup’s deliciously creamy texture. It is actually extremely low in calories & has less than 2 grams of fat per serving. It’s also ready in under 20 minutes!
This Creamy Cauliflower Horseradish Soup has got to be one of the easiest soups ever to make and it can be ready from start to finish in under twenty minutes. It is also extremely healthy and happens to have only about 145 calories per serving. As well as being low calorie it is also oil free, dairy free and gluten free.
Potatoes are a fantastic ingredient to add to your soups as when blended they become really creamy. They are used here in addition to the cauliflower, both to make the soup more filling and to thicken it. They also add to it’s luxuriously creamy texture.
I didn’t purposely set out to make a low calorie soup. It just kind of accidentally happened, but as it’s Easter weekend it might be useful for all of us to have this recipe on hand. It will help make us feel slightly better about the copious amounts of chocolate we consume this weekend!
I love to serve this Creamy Cauliflower Horseradish Soup with a drizzle of extra virgin olive oil and some caramelized onions or toasted pumpkin seeds. One of these toppings, along with the ubiquitous crusty bread makes a delicious, light and tasty meal.
If you make this Creamy Horseradish Soup (or any of my other recipes) share you pictures with me on Instagram. Use the hashtag #avirtualvegan so I don’t miss them. You can also find me and share your pictures with me on Twitter or Facebook too. I love to see your creations!
If you love horseradish then you might want to make my Dilly Smashed Potatoes with Creamy Horseradish Dipping Sauce or my Beet, Lentil & Quinoa Burgers with Horseradish Sauce too.
Creamy Cauliflower Horseradish Soup
Ingredients
- 1 medium cauliflower broken or chopped into pieces (stalks as well)
- 2 medium potatoes chopped , chopped
- 1 medium onion , chopped roughly
- 2 cloves garlic , chopped
- 720mls | 3 cups vegetable broth
- 1 teaspoon dried thyme
- 240mls | 1 cup non-dairy milk (any kind as long as it is unsweetened)
- 2 - 4 teaspoons horseradish sauce (add to taste)
- salt & pepper
Instructions
- Add the onion, potatoes, cauliflower, garlic, vegetable broth, milk and thyme into a large pan.
- Bring to a boil then turn down to a simmer and continue cooking until the potatoes and cauliflower are tender (check with a fork or knife - it will take about 15 mins max).
- Transfer to a blender or use a stick blender and blend until completely smooth.
- Return to the pan and add the horseradish to taste. The quantity you will need depends on how hot the horseradish is and how pungent you want your soup. Keep tasting as you go until it's right for you.
- Season with salt and pepper to taste.
Estimated nutrition per serving:
solmaz says
yum, thank you
Jennifer Moyer says
Can you use any cauliflower? I do not like white cauliflower. But, I was told to try orange cauliflower, since it does have a better flavor. Would it work well in the creamy cauliflower horseradish soup? Or, would the horseradish completely overwhelm it?
A Virtual Vegan says
I’ve never actually eaten an orange cauliflower so I’m not sure how much the flavor differs. I doubt if it’s much different. All it will really affect is the color of the soup. I don’t see why it wouldn’t work. As far as the horseradish goes, you can add as much or as little as you like, tasting as you go to get th ebalance just right for you.
Wendy Huban says
Made this soup for my vegan co-worker. It was LOVED! Only thing in did differently was oven roast the cauliflower with EVOO and salt and pepper. It added a more complex flavor and color.
Ange says
I wouldn’t call that soup vegan at all, as the horseradish sauce you referred to contains egg!!!!. Not to mention about the vegetable broth you gave a link to when I open it it shows organic beef stock????!!!!!
A Virtual Vegan says
Why would I publish a non-vegan recipe on a vegan website? I am vegan and would never promote the use of animal products in my recipes and giving the recipe only 2 stars when you haven’t even made it isn’t a very fair thing to do at all. The horseradish sauce I link to is vegan. It is called Atomic Horseradish and I have a jar in my fridge. Here is the ingredient list: distilled vinegar, water, parsnips, horseradish, salt, sugar. As for the vegetable broth which is Pacific brand, the ingredients in that are water, carrots, tomato, celery, onions, garlic, leeks, sea salt, bay leaves, parsley and thyme. No beef. Bear in mind that I use Amazon.com for my links because the majority of my readers are in the U.S. If you are outside of the U.S then when you click on the links Amazon takes you to a general page with multiple items that IT thinks may be relevant. Common sense should tell you that I wouldn’t be linking to animal based products.
When making a recipe you do not have to use the products I link to anyway. You can buy whatever horseradish sauce or broth that you like. I provide the links to be helpful so that people can see what I use when I make the recipes and so that they don’t have to contact me to ask every-time.
Anke says
Can I use fresh horseradish in this instead of the jarred sauce?
A Virtual Vegan says
You certainly could. I have never done it though as I’ve never actually seen fresh horseradish anywhere here, so I’m not sure on quantities.