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Cauliflower Basil Soup

186.5 Cal, P – 3.7g, Fats – 7.3g, Carbs – 28, Fibre – 3.9g

Serves 2 | Macros above are for 1 serving

Cauliflower Basil Soup


• 200 gms cauliflower (chopped florets)
• 1 tbsp olive oil
• ¼ cup onion (chopped)
• ½ tsp garlic (minced)
• 1 small potato (peeled & chopped)
• ½ cup packed basil leaves (washed & dried)
• 2 pinches of cinnamon powder
• 1 cup vegetable stock
• Salt to taste
• Black pepper to taste


1. Take a pan and add little olive oil, cauliflower florets, salt & pepper and then roast it till brown.

2. Take a large bowl and add olive oil, onion & garlic and sauté it, till, it is soft then add chopped potatoes, cook for 2 minutes.

3. Then add roasted cauliflower and vegetable stock to the bowl and boil it then simmer it for 20 minutes on low flame.

4. Add cinnamon powder, basil leaves, salt and pepper to taste and cook for 2 minutes. Mix well.

5. Turn the heat off and then mash it completely, it will become a creamy textured soup and serve.

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