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Cauliflower Soup with Argan Oil

This quick cream of cauliflower soup recipe uses the starch in onions and cauliflower to make a smooth, creamy soup from puréed vegetables to which you then add cream for a rich, luxurious soup. Serve it with crusty bread for a light dinner or serve small portions for a decadent opening to a bigger meal.

Prep Time:  10 minutes       Cook Time:  20 minutes       Total Time:  30 minutes

Yield:  4 main course or 8 soup course servings (about 8 cups of soup)


2 tbsp butter

2 tbsp Mustapha's Argan Oil

1 onion, roughly chopped

½ tsp salt, plus more to taste

2 cloves garlic, chopped

1 head cauliflower, chopped

4 cups chicken or vegetable broth

½ tsp freshly ground white pepper

¼ tsp freshly grated nutmeg

½ to 1 cup heavy cream

4 tbsp Mustapha's Argan Oil, for drizzling over soup bowls

2 tbsp chives, finely chopped for garnish (optional)



In a large pot over medium heat, melt butter and add Argan oil. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.


Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is very tender, about 10 minutes.


Purée soup with a hand-held blender, or whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).


Stir in pepper and nutmeg. (Note – At this point the soup may be cooled, covered, and frozen for up to 4 months.)


Add cream and cook over medium-low heat until hot. Serve soup hot, with a drizzle of Argan Oil and a sprinkle of chives, if you like.