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Creamy Garlic Soup


1/2 white onion, chopped

1 cup fresh garlic cloves, whole

1 cauliflower head, chopped into pieces

2 teaspoons apple cider vinegar

2 teaspoons olive oil

1 tablespoon cilantro

1 teaspoon turmeric

1/2 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon crushed black pepper

6 cups stock, I used chicken but you can use vegetable stock if needed

Scallions to garnish


I used my insta pot for this one but you can always use a stock pot.

Add the olive oil and let heat, then add the white onions let cook for 2/3 minutes and add the garlic cloves and cook for another 2/3 minutes.

Now it's time for the cauliflower and cilantro and cook down for 3/5 minutes.

Add all your spices mix well and then pour in your stock of choice.

Cook on pressure cook for 15 minutes on medium heat. If you're cooking it in a stock pot simmer for 35/40 minutes.

Let the soup cool for 10/15 minutes then transfer to a blender or use an emersion blender to make it silky smooth.

Top with some scallions and serve!

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