Cauliflower Soup

42 Reviews

“This is a modification of a soup starter my mom bought when I was a teenager. It is mild, easy to make and almost everyone loves it. Serve with grated Parmesan cheese sprinkled on top.” - by Ashley

Ingredients

2 stalks celery, chopped
1 onion, chopped
3/4 cup shredded carrots
2 tablespoons olive oil
1 head cauliflower, coarsely chopped
6 cups chicken broth
ground black pepper to taste

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Metric US

Original recipe yields 4 to 6 servings

Directions

In a large saucepan over medium heat, saute the celery, onion and carrot in olive oil for 5 minutes, or until onion is translucent. Remove from heat and set aside.
Steam cauliflower in a colander over boiling water or in a steamer until tender. Mash.
Add the mashed cauliflower to the vegetable mixture, return to stovetop over medium heat and add the chicken broth. Pepper to taste and simmer for 15 minutes or until soup is heated thoroughly.

Nutrition

Amount Per Serving (5 total)

Calories
95 cal
5%

Fat
5.6 g
9%

Carbs
10.2 g
3%

Based on a 2,000 calorie diet

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Reviews (42)

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Rachel Kelly

Nov. 14, 2006

"I made this soup a little different. I have tried to mash cauliflower in the past and all I did was make a mess. So, instead I just chopped up the cauliflower really small, which took some time. I the..." See moren put it in the slow cooker along with the other veggies and the broth. I also added some shredded chicken. The end result was really good."

AUSTINB

Dec. 31, 2003

"This soup was easy to prepare. The results were a light but yet satisfying soup. I received several requests for the recipes at our staff "soup" lunch...." See more"