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Nutrition Facts
Serving Size 1 (236g) Recipe makes 6 servings The following items or measurements are not included below: vegetable broth
Calories 37
Calories from Fat 1		(4%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 48mg		2%
Potassium 345mg		9%
Total Carbohydrate 8.5g		2%
	Dietary Fiber 2.9g	11%
	Sugars 3.9g
Protein 1.8g		3%
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Creamy Cauliflower Soup

Recipe #113385 | 35 min | 15 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: VickyJ
Mar 15, 2005

That's why I love soup. You can do almost anything with them. If you want this soup heartier, set aside some chunked, cooked veggies. Then add them back to the pot with the pureed veggies.

SERVES 6 (change servings and units)

Ingredients

3 cups water, plus
3 cups vegetable broth
4 cups cauliflower, chopped
2 cups sliced carrots
1/2 cup chopped onion
2 tablespoons chopped parsley
salt
white pepper

Directions

1
In a 5-quart saucepan, add all ingredients except salt and white pepper.
2
Cover and simmer until vegetables are tender (about 20 minutes).
3
Strain off and reserve most of the liquid.
4
Place vegetables in a food processor and puree.
5
Add pureed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat.

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Browse similar recipes by category

Course > Soups
Main Ingredient > Vegetables > Cauliflower
Preparation > Time to Make > < 60 mins
Preparation > Simple
Occasion > Taste/Mood > Comfort Food
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: Chef #1259345

On Oct 29, 2009

0 people found this review helpful

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From: cause4chubbyhubby

On Oct 7, 2009

Didn't have any stock/broth, so I used all water and added salt, white pepper, marjoram, rosemary, thyme, paprika, celery salt and hot sauce...after pureeing, I threw in some corn and chicken and it was deliciously thick and tasty!

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From: Calee

On Apr 27, 2007

Simple and easy to make. Thick and creamy I added hot sauce and garlic, we enjoyed this with fresh crusty bread. I had some leftover I added some basil and cooked pasta topped with toasted pine nuts made a wonderful pasta sauce as well. Thanks for sharing this recipe, one I will make again!

5 people found this review helpful

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From: Happy Harry #2

On Dec 7, 2005

Wow! This was a little bit of heaven on a very cold nite. It cooked up fast and I was able to puree in two batches in my blender. I left about 1/2 cup vegetables out to top my soup. After my first taste, I hit my soup with a couple of drops of hot sauce which made it even better! This morning I just was not in the mood for my usual hot cereal, so I made a steaming mug full of this delish soup...which I am sipping on as I type. Much healthier than coffee...don't you think?

5 people found this review helpful

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