Avocado-Cauliflower Soup with Garlic and Chives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A velvety, nutrient-rich soup made with roasted cauliflower and avocado, finished with fresh garlic and chives for a satisfying, no-sugar meal. This mediterranean-inspired whole30 ready in about 45 minutes pairs large head, chopped cauliflower, ripe avocado, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Toss cauliflower florets with 1 tablespoon olive oil, sea salt, and 2 minced garlic cloves on a baking sheet.
  2. Step 2: Roast for 25 minutes until edges are golden and tender, stirring once halfway.
  3. Step 3: Transfer roasted cauliflower to a blender, add avocado flesh, remaining garlic, and 2 cups chicken broth.
  4. Step 4: Blend on high for 2-3 minutes until completely smooth, scraping down sides as needed.
  5. Step 5: Return soup to a saucepan, add remaining 2 cups broth, and heat gently over medium-low for 5 minutes until warmed through.
  6. Step 6: Stir in fresh chives and adjust salt to taste before serving.

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Frequently asked questions

How long does Avocado-Cauliflower Soup with Garlic and Chives take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Avocado-Cauliflower Soup with Garlic and Chives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe avocado from drying out.

Can I substitute ingredients in Avocado-Cauliflower Soup with Garlic and Chives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Avocado-Cauliflower Soup with Garlic and Chives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Avocado-Cauliflower Soup with Garlic and Chives?

Mediterranean whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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