This peppery soup adds a bright accent to any homey meal.

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Ingredients

Directions

  • Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until soft and translucent, about 5 minutes. Add cauliflower, stock, salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil. Cover, and reduce heat. Simmer, stirring once, until cauliflower is very tender, about 15 minutes. Remove from heat, and stir in watercress.

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  • Working in batches, puree soup in a blender, filling no more than halfway each time. Return soup to saucepan; cover to keep warm. To serve, divide among 4 bowls. Garnish each bowl with a sprig of watercress, and season with pepper.

Reviews (6)

40 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 2
Rating: Unrated
10/07/2014
This is a favorite of mine from the 1980's! First appeared in Southern Living Annual Cookbook. Very simple and good either hot or cold.
Rating: 4 stars
04/04/2013
I made this soup for lunch today. The flavour was very nice, but the consistency was too thick. I only used about 1.3 lbs cauliflower, so I can't imagine how thick it would have turned out with the full amount. I will definitely make this soup again, but next time either cut down on the vegetable or add additional stock.
Rating: Unrated
10/11/2012
This recipe is simple and delicious. I eyeballed the salt and it still could use a little more although I wont add it. I used low sodium broth too. Gotta watch that sodium. Otherwise, a beautiful soup. Creamy with no cream. Buttery with so little butter for the amount of soup it makes. Ok, my kitchen is covered in soup splatter but that's my own fault! Use a regular blender not a stick blender. It splatters.
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Rating: Unrated
02/26/2010
This is a really good recipe. I added only about 1 t. salt because I read the previous comment before making it. I think the amount called for would be too much.
Rating: Unrated
03/07/2009
This soup is absolutely delicious, healthy, and uber easy to make. It also seems like it's creamy when in fact there is no cream. It's wonderful!
Rating: Unrated
01/15/2009
This soup was way too SALTY! This is partially my fault because I should know better than to add the full amount of salt at the get-go. I used a vegetable stock that had less sodium than the low-sodium chicken stock, so I thought I was safe. It was such a shame because the soup was a gorgeous color and would have been delicious otherwise. I will definitely try this again with way less salt.
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