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Cauliflower Soup with Cilantro Pesto

  • Author: Jessi's Kitchen
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop



Cauliflower Soup

  • 2 heads of cauliflower, florets
  • 2 poblano pepper, chopped
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 3 Tbsp olive or coconut oil
  • 1 cup onion, diced
  • 3 garlic cloves, chopped
  • 1 tsp oregano
  • 1 tsp sea salt
  • 2.53 cups bone broth/stock or vegetable stock

Cilantro Pesto

  • 1 cup spinach
  • ½ cup cilantro
  • Zest of 1 lemon
  • 1 garlic clove
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • ¼ cup olive oil


  1. Preheat oven to 425 and cover a baking sheet or two with parchment paper.
  2. Cut the cauliflower in to florets and place on a baking sheet with the poblano peppers, oil, salt and pepper and toss. Roast for 15 minutes and then rotate the pan and use a spatula to stir the veggies. Roast for another 15 minutes and then remove from the oven.
  3. While the cauliflower is roasting heat a large soup pot over medium-high heat and sauté the onions and garlic for approximately 3-5 minutes. Add the salt and oregano half-way through cooking. Set aside.
  4. Combine all of the pesto ingredients in food processor or blender. Blend until mixture is thoroughly combined. Set aside.
  5. When the cauliflower is done roasting add it to a blender with the sautéed onions and garlic. Add 2.5 cups of bone broth or stock and blend until smooth. You may need to work in batches.
  6. Put the mixture back in the soup pot and let it simmer for another 10-15 minutes. If mixture is too thick add about ½-1 cup of bone broth or stock until you get the texture you are looking for.
  7. Serve with a scoop of cilantro pesto and enjoy!


  • I did not add a ton of salt to this recipe because all stocks are different. Depending on what you use it may need to be salted a tad bit more.

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