“A great creamy-smooth soup for cold winter nights. The thickness of the soup is determined by the proportions of cauliflower to water. Because different sizes of cauliflower are out there, add water if soup comes out too thick.” - by Yael Nissan
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- In a large pot over medium heat, melt butter. Cook garlic in butter 30 seconds, then stir in nutmeg, pepper and salt and cook 30 seconds more. Pour in the water and introduce the cauliflower. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until cauliflower is tender.
- In a small saucepan over medium heat, cook carrot with water to cover until just tender. Drain and reserve.
- Puree cauliflower soup in a blender or food processor or with an immersion blender. Stir in reserved carrots, green onion and parsley. Serve.
Nutrition
Amount Per Serving (6 total)
- Calories
- 44 cal
- 2%
- Fat
- 2.4 g
- 4%
- Carbs
- 5.2 g
- 2%
Based on a 2,000 calorie diet
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Reviews (48)
Rate This Recipe
"Yum! I used less water and pureed the carrots along with the cauliflower, and it couldn't be any better...." See more"
BEDE1970
"Damn good! As an avid cooker I can highly recommend this to anybody! What I changed a bit: I used good chicken stock (Knorr brand is the best!) instead of water and I also added Cayenne pepper like so..." See moreme other reviewer suggested - only if you like spicy. A permanent recipe in my collection. You can serve this with a sprinkle of cheddar cheese and a drop of half-and half for presentation."
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