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Cauliflower Soup

User Rating 3.5 Star Rating (5 Reviews)


Cauliflower soup
Annabelle Breakey/Photodisc/Getty Images
What cauliflower lacks in color, it makes up for in nutrients. A member of the same family as broccoli, cabbage and kale, cauliflower makes a wonderful base for a soup.

Cook Time: 35 minutes

Total Time: 35 minutes


  • 2 tsp canola olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 medium leek, white part only, finely sliced
  • 1 stick of celery, thinly sliced
  • 1 tsp dried thyme
  • 1 medium cauliflower (about 1 1/2 -2 pounds), trimmed and cut into small florets
  • 1 medium Yukon gold potato, cut into 1-inch pieces
  • 4 cups fat-free, low-sodium broth
  • 1/4 cup fresh parsley, chopped
  • Freshly ground black pepper


Heat oil on medium in a large heavy-bottomed saucepan or soup pot. Sauté onions, garlic, leek and celery, and cook until softened - about 4-5 minutes. Sprinkle thyme. Add cauliflower florets and potato pieces followed by the chicken broth. Bring to a boil, then turn heat to low; stir in parsley, then cover and simmer for 25 minutes, until cauliflower and potato are soft.

Remove from heat and cool a little. Blend in batches in a blender or food processor. Add freshly ground pepper to taste.

Makes 8 cups.

Per cup: Calories 102, Calories from Fat 17, Total Fat 1.9g (sat 0.2g), Cholesterol 0mg, Sodium 92mg, Carbohydrate 17g, Fiber 4.6g, Protein 4.2g

User Reviews

Reviews for this section have been closed.

 4 out of 5
KIDS LOVED IT, Member rjwalto

I used cauliflower and broccoli, and didn't have low-sodium broth so used regular a little watered down. Otherwise, I followed the recipe closely. My blender's broken... so just kind of smashed the soup with a pastry blender and both of our girls (ages 10 and 12) asked for SECONDS! I was totally shocked. It's unusual for them to love something so HEALTHY. I'm putting this one in my personal recipe book.

0 out of 0 people found this helpful.

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