A delicious and healthful soup. Before simmering in vegetable stock, the cauliflower is first sautéed in butter with potatoes and onions.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 1 head cauliflower, broken into small florets
- 1 potato, peeled and diced
- 2 cups vegetable stock
- 2 cups milk
- salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
- Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.
Nutrition Facts
| Calories | 137 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 157 mg |
| Sugars | 7 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
So simple and yet so delicious. What more could you want. I also blended mine.
I added some mushrooms and a favorite spice or two as I don’t use salt. I also used almond milk as it is a bit thicker than cows milk. Then I pureed it. Very pleased with the results. Cauliflower lends itself well to the addition of other flavors so experiment !
I added chopped celery & some shredded cooked chicken with a pinch of cayenne pepper. Delicious!
very good and easy. I made a rue to thicken up the soup, and used red potato.
Very good flavour. I cooked the cauliflower in chicken broth, and sautéed onion and celery in butter. Forgot to add potato, but it was fine without it. Used half and half instead of milk to make it creamier. Blended altogether and topped with old cheddar cheese.Yummy!
i used chicken stock instead of veg. added a little moz cheese as a garnish. its basic but good.
very easy and great taste. I used half and half instead of milk and used the emulsion blender. I will make it again.
Loved this soup. I added some tasty and parmesan cheese to the basic recipe and will definitely make again!
This was very tasty and very simple to make. I added 1/8 tsp cayenne pepper. I tasted the soup before doing that and it is delicious as is. My other half prefers the “snap”, I don’t hence 1/8 instead of the usual 1/4 tsp. LOL
I made the soup exactly as written and it was terrific! I added cooked bacon at the end for a little protein and fat. Great recipe, I’ll definitely make it again.
I used a whole onion, head of cauliflower, some carrots and a sweet potato with most of the skin left on. Used chicken broth with reduce sodium, too. Then followed the cooking directions as indicated. Used a immersion mixer at the end of cooking, but didn’t mix it completely. Did not use any salt or pepper and it tasted great.
I’ve made this recipe several times though with a couple tweaks. First, in addition to the butter, I add a few splashes of extra virgin olive oil. I also saute a minced garlic clove along with the onion. And, for added richness and flavor, I substitute a cup of heavy cream along with one cup or less of milk. Then I mix in a quarter cup or so of grated Parmesan cheese. Finally, I use an immersion blender to make it a creamy soup. OK, so it’s several tweaks.. but try it, it comes out yummy. Thank you, of course, to the original author for helping me off to a great start.
Added a bit of garlic, blended it with an immersion blender into oblivion with my immersion blender and took it to my Mother in the nursing home. She licked the bowl clean. I prefer my soups a little more chunky and spicy but Mother certainly enjoyed it. As well, used chicken broth instead of vegetable broth as that is what I had on hand.
Really good soup, and since I don’t do really great scullery, one pot to clean works for me. No changes, but next time I may turn it into a potato soup, dropping the cauliflower, and adding a little corn starch for a thicker soup; what my grand father called “Billy Goat Stew.”
Great recipe, love this soup. I usually make with water instead of vegetable stock, season with garlic, pepper, and a dash of cayenne – lower sodium and great flavor.
I did add a bit of garlic and a splash of garam masaa. Kids didn’t care for it even when spinkled with cheese. Adults liked it and would definately make again. Like the other reviewers, I blended the veggies. and made a thick velvety soup. it looked much prettier that way. The next time i might make it with a larger portion of herbs that matched what I was serving for dinner. IN this case lemon herb salmon, a simple salad and breadsticks. The bread sticks were a fun way for the kids to explore the soup.
So tasty and simple! I made a few changes. I added a carrot and 2 medium potatoes. I also used about 3 cups of chicken broth and 1 cup of cream (didn’t have any milk). I blended it to make more of a smooth texture. Everyone really enjoyed it!
Very simple to make and delicious. I’ve made it twice — once as written and once creamed as other reviewers suggested. We preferred it creamed, topped with cheddar cheese and crumbled bacon. The soup was thinner than I like, so next time I’ll strain out some of the broth before blending.
I used chicken stock and a mixture of half and half and light cream to make two cups. Tasted good but looks bland maybe next time I will make the bacon gremolata. Pam
I took this soup as a base (for amounts of milk / chicken stock etc). I roasted cauliflower and roasted red pepper (no potatoes). I also pureed it to make it super smooth (the soup was somewhat runny without the puree). I also added 1 tsp salt, 1/2 tsp pepper, 1/2 tsp cumin, 1/2 tsp nutmeg. It is so delicious….
Great base, but I added more bouillon to taste and then threw in a few slices of American cheese just for some extra body. Also put in about 1/4 cup flour (mixed in with some milk first) to make it a little thicker. It was really good. Thanks for sharing!