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By mixing pureed cauliflower with just a few other ingredients, it's easy to whip up this delicious soup.

Source: The Martha Stewart Show, February 2010



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How would you rate this recipe?
  • mhsfrazier
    5 DEC, 2010
    I built up a nice fond by not using a non-stick pot. Then I poured broth in and scrapped up the brown bits from the bottom. This led to a very flavorful soup. I also added several drops of tobasco and caraway seeds (a classic in creamy soups). Super good! So easy! And healthy.
  • neatstuff1001
    13 SEP, 2010
    I added ground nutmeg (1/4 tsp), garlic (2 cloves) and a bay leaf, and some Cajun seasoning (1/4 tsp). Instead of vegetable stock, I used chicken stock, since I had some homemade stock on hand. I added the stock to the pot, heated it through, and used a hand blender to puree the soup. I put the heat back on for a few minutes after I added a splash of Almond milk, since I didn't have milk. The results were awesome!
  • MS10453950
    5 MAY, 2010
    I did add crushed red pepper - it was lovely. I think the next time I do this, I will roast the cauliflower and add some whole garlic cloves. I don't have a skillet big enough for a whole cauliflower.
  • mamaamerica
    22 MAR, 2010
    I loved this soup~! So did my husband. I used a huge sweet onion and next time will try it with some crushed red pepper (thought about it but didn't want to divert from the original recipe on the first try~!) Enjoy~!
  • leighannet
    22 FEB, 2010
    i made this and it was bland but it is very low calorie and the yield is high for little work. i will try it with some crushed red pepper for heat next time.

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