There are a handful of recipes I come back to every single week. This cauliflower soup is at the top of that list.

It's rich, it's silky, it has exactly the kind of depth you expect from something that simmered on a stove for two hours — except it takes 25 minutes start to finish, and most of that time you're not doing anything. The Thermomix handles the chopping, the sautéing, the blending, and the heating in a single bowl. One pot. Almost no cleanup.

If you've ever wanted to try Thermomix cooking but didn't know where to start, this is the recipe.

Why cauliflower soup?

For anyone eating low-carb or keto, cauliflower is one of those ingredients that does extraordinary things when treated right. Raw, it's fine. Roasted, it's great. Blended into a creamy soup with aromatics and good stock — it's genuinely impressive.

It also happens to be one of the best demonstrations of what Thermomix does differently. The blade speed, the heating element, and the closed bowl create an emulsification you simply can't replicate with a hand blender and a pot. The texture is exceptional.

Ingredients

Serves 4

  • 1 medium head of cauliflower (~700g), broken into florets
  • 1 large onion, quartered
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 800ml vegetable or chicken stock (low-sodium)
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • Salt and white pepper to taste
  • Juice of half a lemon

Optional garnish:

  • Drizzle of good olive oil
  • Toasted pumpkin seeds
  • Fresh chives or parsley
  • Pinch of chili flakes

For dairy-free version: the recipe is already dairy-free. For a richer version, add 3 tbsp of full-fat coconut cream at the end.

Method

In the Thermomix

  1. Add the onion and garlic to the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides.

  2. Add olive oil, cumin, and smoked paprika. Sauté 3 min / 120°C / Speed 1.

  3. Add cauliflower florets and stock. Cook 18 min / 100°C / Speed 1.

  4. Blend until smooth: start at Speed 5, slowly increase to Speed 9, blend for 45 seconds. Hold the lid firmly with a folded cloth — hot liquids expand.

  5. Season with salt, white pepper, and lemon juice. Blend for another 10 seconds / Speed 5 to combine.

Serve immediately with your chosen garnish.

Without a Thermomix

  1. Sauté onion and garlic in olive oil in a large pot over medium heat until softened, about 5–7 minutes.
  2. Add cauliflower, stock, cumin, and paprika. Bring to a boil, then simmer 15–20 minutes until cauliflower is very tender.
  3. Blend in batches using a stand blender, or carefully with an immersion blender.
  4. Season and serve.

The flavour is comparable; the texture won't be quite as silky.

Nutritional notes (per serving, approximate)
Calories ~180 kcal
Net carbs ~10g
Protein ~5g
Fat ~10g

This makes it suitable for keto, low-carb, paleo, gluten-free, and dairy-free eating patterns. It's also just a very good soup regardless of how you eat.

Make it a meal

This soup is satisfying on its own for lunch. For dinner, pair it with:

  • A simple green salad with a sharp vinaigrette
  • Sliced avocado with lemon and flaked salt
  • Keto bread or grain-free crackers
  • Poached eggs on top (unusual but very good)

Storage

The soup keeps well in the fridge for 4–5 days and freezes beautifully for up to 3 months. Make a double batch on Sunday and you have lunches sorted for most of the week.

This recipe was developed and tested using the Thermomix TM7. If you'd like to try this recipe live — and a few others — Irina offers free cooking demonstrations in the GTA where we make a full meal together. Book your spot here.