21 Day Fix Cauliflower Soup
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5 from 1 vote

21 Day Fix Cauliflower Soup with Goat Cheese

Servings: 4


  • 1 large head cauliflower rinsed, tough outer leaves removed
  • 2-3 cloves fresh garlic roughly chopped
  • 2 green onions rinsed, roots and dried ends removed
  • 2 t. dried parsley
  • 2-3 T. water
  • Sea salt and freshly ground black pepper to taste
  • 3-4 c. organic low-sodium fat-free chicken or vegetable stock, divided
  • 4 oz. log goat cheese cut into chunks

Optional Garnish

  • Sliced green onions green parts only
  • Crumbled turkey bacon



  • Cut up the cauliflower, stems included, into small pieces and place in a large colander. Rinse thoroughly under running water and let drain briefly when finished.
  • Place cauliflower in a large, microwave-safe dish with garlic, the white part of the green onions, and the dried parsley. Add 2-3 tablespoons of water and season with salt and pepper, to taste.
  • Cover container and microwave on high until the cauliflower is fork tender, approximately 6-7 minutes. (Actual cooking time will vary depending on microwave strength and the amount of cauliflower used, so test after 4 minutes and adjust cooking time accordingly).
  • Remove from microwave, and fill blender container nearly half full with the steamed cauliflower mixture. Add 1 cup stock to the blender and blend until smooth. (Make sure the blender lid is adequately vented to allow steam to escape before turning on the blender).
  • Pour cauliflower puree into a large soup pot and repeat with the remaining steamed cauliflower mixture and stock until it has all been pureed and transferred to the pot.
  • Turn heat to medium and cook until the cauliflower mixture is heated through, about 5-6 minutes, while stirring occasionally. Add the goat cheese and stir until blended. Cook another minute or two, or until the soup is uniformly heated. If soup is too thick, add additional stock to reach the desired consistency. If it is too thin, continue cooking until excess moisture has been reduced.
  • Taste and season with additional salt and pepper, if desired. Serve immediately topped with sliced green onion or crumbled bacon.


  • Ingredients are the same, except use three cups chicken broth instead of four. You also won't need the 2 tablespoons of water.
  • Prepare turkey bacon by your preferred method.
  • Combine cauliflower, garlic, the white part of the green onions, dried parlsey, broth, sea salt and pepper in your Instant Pot. Lock the lid in place and turn the pressure valve to seal. Use the manual setting on high for 7 minutes. Once done, do a quick release and carefully remove the lid. Use an immersion blender to blend. You can also tranfer to a blender and blend that way, filling the blender up about halfway each time. Make sure the blender lid is adequately vented!
  • Once blended, transfer to another pot (or back to the Instant Pot).
  • Mix in the goat cheese until blended. You can may need to heat up the pot a bit to melt the goat cheese.
  • Serve with remaining green onions as a garnish.