Cream of Cauliflower Soup

This recipe can’t get much easier! If you don’t have thyme, use a spice of your choice. (And I used my EatSmart Precision Pro Digital Kitchen Scale to measure out my cauliflower!)


  • 1 head of Cauliflower – Chopped up into smaller pieces (This was about 1.2lbs after it was chopped up)
  • 50 grams (or about 1/4 cup) of Onion – use the Onion of your choice (I used red onion because that is all we had!)
  • 1 heaping tablespoon of Coconut Oil or Olive Oil
  • 1 heaping tablespoon of Garlic – Minced
  • 1 container of Veggie Broth (32 ounce box)
  • 1 cup of Water
  • 200 grams or .43 lbs of white beans (Use 1 can – I only had leftovers)
  • 1 teaspoon of Thyme
  • Salt and Pepper to taste


  1. Heat pan with oil and add garlic
  2. Add onion and sauté onion until translucent
  3. Add cauliflower, beans, veggie broth and water
  4. Let sit on medium heat until cauliflower is soft (About 30 minutes – stirring every so often)
  5. Add the thyme
  6. Take entire mixture and put in blender or food processor. (I used my Health Master and blended the whole mixture in one shot on low for 30 seconds)
  7. Puree as desire – add salt and pepper to taste

About the Author: Karen Welby is the Marketing Director of EatSmart Products. Outside of EatSmart, she is also a certified Health Coach and Personal Trainer.

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