Spiced Cauliflower Soup

Spiced Cauliflower Soup

4 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Jenn T.
Recipe by  Jenn T.

“For those who think they may not care for cauliflower, this recipe will be sure to make them second think it. Also just perfect along with a classic BLT on a cold Fall day.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Bring a saucepan of lightly salted water to a boil. Add the cauliflower florets, and cook uncovered for 4 to 6 minutes until just tender. Drain well and set aside.
  2. Heat the olive oil in the saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 1 minute. Add the drained cauliflower, 1/4 teaspoon nutmeg, and salt. Cook and stir 2 to 3 minutes, then pour in the chicken broth and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the cauliflower is very tender, 15 or 20 minutes.
  3. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the cauliflower moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the cauliflower right in the cooking pot. Stir in the cream, and cook over medium-low heat until hot. Serve with a dollop of sour cream and a sprinkle of nutmeg.

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Reviews (4)

Rate This Recipe
naples34102
3

naples34102

For extra flavor I sauteed the garlic with bacon and chopped onion and unfortunately it still wasn't enough to wake this up. Its appearance (kind of looks like a sleepy bowl of Cream of Wheat) is a reliable indicator of its taste - blah. This needs a good shot of seasoning - anything you'd season vegetables with would probably do.

SunnyByrd
3

SunnyByrd

Very good! I added sauteed onions and pureed only half my soup (I like some texture). I also added more nutmeg and some black pepper - and garnished it with bacon, green onion, and chopped basil. Yum. Thanks for the recipe!

EO3180
1

EO3180

Wow, this was amazing! I followed the instructions as written except for the cauliflower. I only had a frozen bag and that's what I used. Thank you so much for a wonderful low carb soup! I have to try this with brocolli now! :)

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 196 cal
  • 10%
  • Fat
  • 18.4 g
  • 28%
  • Carbs
  • 6.8 g
  • 2%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

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Roasted Cauliflower Soup

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Easy Cauliflower Soup with Fresh Ginger