This is one of my husband's favorites. The type of vegetable stock used can easily alter the flavor, so use your favorite brand. I like this soup with goldfish crackers and green salad.

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.

  • Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.

  • Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.

  • Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.

  • Use an immersion blender to puree the soup in the pot; season with salt and black pepper.

Nutrition Facts

239 calories; protein 8.9g; carbohydrates 23.9g; fat 14.7g; sodium 339.3mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/04/2012
This soup is one of my favorites. It can be varied with different broth and spices used. When I make this with cumin, I like to also add oregano, coriander and some chili powder and throw in some sauteed red pepper when I puree the soup. Another way I make this soup is to roast my cauliflower with thyme, puree it with chicken stock and add sauteed onion and minced garlic and a touch of extra sharp white cheddar cheese. GREAT low-carb faux-potato soup and great for those on a tight budget but need something warming/filling for take-in lunch. This both re-warms and freezes well. Read More
(52)

Most helpful critical review

Rating: 3 stars
03/04/2012
This recipes needs tweeting but has possibilities. I LOVED the cumin in this recipe. Perhaps my Magic Bullet pulverized the soup too much but I would prefer it chunkier and thicker. I added some chopped red onions near the end of the cooking with the broth and added shredded cheddar cheese on top when serving. There will be a next time!!! I think I will thicken it with a slightly thickened white sauce. Yeah I know more calories but we just like thicker soups. Read More
(6)
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/04/2012
This soup is one of my favorites. It can be varied with different broth and spices used. When I make this with cumin, I like to also add oregano, coriander and some chili powder and throw in some sauteed red pepper when I puree the soup. Another way I make this soup is to roast my cauliflower with thyme, puree it with chicken stock and add sauteed onion and minced garlic and a touch of extra sharp white cheddar cheese. GREAT low-carb faux-potato soup and great for those on a tight budget but need something warming/filling for take-in lunch. This both re-warms and freezes well. Read More
(52)
Rating: 4 stars
05/01/2012
The taste was good texture color and curb appeal left a lot to be desired. I topped the soup with sour cream croutons and chopped chives to give an appealing look to the soup. Read More
(8)
Rating: 3 stars
03/04/2012
This recipes needs tweeting but has possibilities. I LOVED the cumin in this recipe. Perhaps my Magic Bullet pulverized the soup too much but I would prefer it chunkier and thicker. I added some chopped red onions near the end of the cooking with the broth and added shredded cheddar cheese on top when serving. There will be a next time!!! I think I will thicken it with a slightly thickened white sauce. Yeah I know more calories but we just like thicker soups. Read More
(6)
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Rating: 5 stars
03/05/2012
Very good! I ended up having to add more vegetable brith because I boiled it down to long and them added garlic salt. It was so good! I will make it again! Read More
(3)
Rating: 5 stars
03/09/2012
For a slight twist to this favorite soup at our house we save about a third of the flowerettes before pureeing the cooked soup to add back to the pot. They add a bit of solid interest (pun intended) to the visual and tactile presentation of the dish. Thanks Amy Rose for your recipe. Read More
(3)
Rating: 5 stars
01/15/2013
I was truly surprised by how good this soup is. I made it according to the recipe with the exception that I set aside about 1.5 cups of cauliflower chunks before blending with the hand blender. Thanks for a great soup recipe! I will definitely be making again -- it was a hit with the family. Read More
(2)
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Rating: 5 stars
10/03/2014
roast my cauliflower with thyme puree it with chicken stock and add sauteed onion and minced garlic and a touch of extra sharp white cheddar cheese. GREAT low-carb faux-potato soup and great for those on a tight budget but need something warming/filling for take-in lunch. This both re-warms and freezes well. Read More
(1)
Rating: 5 stars
06/03/2012
Simple and delicious! Topped with ground red pepper and sour cream. Couldn't get enough. A tasty and economical dish. Read More
(1)
Rating: 5 stars
05/09/2013
Made exactly as written and it was really good. Can easily play around with the spices for different flavor next time. Read More
(1)
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