This recipe is the result of my desire to lighten one of my favorite comfort foods: potato soup. Cauliflower adds bulk and nutrition while the potato keeps the strong flavor of the cauliflower from overwhelming the dish.
The ingredient list now reflects the servings specified
Directions
Cook's Note:
The soup may look watery after mashing, but cooking it further really allows the ingredients and flavors to combine and the consistency to improve; don't skip this step!
Nutrition Facts
Per Serving:
58 calories; protein 4.1g; carbohydrates 10.9g; fat 0.1g; sodium 795.3mg.
Full Nutrition
I followed the recipe exactly. It seemed thick enough to me after blending it but I followed the cook's note and continued cooking for another 30 minutes. The cauliflower taste was not as strong after cooking it the extra time. Next time I make this I will decrease the white pepper for my own preference to 1/2 teaspoon and then add more if needed. I love that this soup has only 58 calories per serving! Read More
I followed the recipe exactly. It seemed thick enough to me after blending it but I followed the cook's note and continued cooking for another 30 minutes. The cauliflower taste was not as strong after cooking it the extra time. Next time I make this I will decrease the white pepper for my own preference to 1/2 teaspoon and then add more if needed. I love that this soup has only 58 calories per serving! Read More
Excellent! I have never made cauliflower soup, so I have nothing to compare it to, but this tastes wonderful! I ended up making a double batch and I don't have an immersion blender, so instead of trying to put everything in the blender, I used my large Kitchen-Aid to cream the soup. It wasn't 100% creamy, but close enough and it was way easier than a blender! Read More
I followed the recipe exactly - except for adding a tad of heavy cream and a tad of cayenne. The soup was very smooth and light and we enjoyed it the next day as well. Definitely a keeper - Thank you Lee! Read More
I like this recipe a lot. It was easy to prepare and it's very tasty. I added a little bit crushed red pepper to mine for a little kick. I thought this was a little garlicky for my taste. So next time I will use a little less garlic. I'm really wondering about the calorie count. If it's accurate this is very good and nutritious for those of us who are trying to watch our daily calorie count. Read More
Increased cubed potatoes to 4 cups. Used immersion blender then added a cup of milk and 1/2 cup half and half. No one would believe this soup's top ingredient was actually cauliflower:) Read More
Really really tasty--you'd swear there was cream in this. Two suggestions: I thought 10 cloves of garlic would be too much so I added 7 and that was PLENTY; it has a strong garlic bite to it. Also use a good-quality stock here. In some soups you can get away with some cheap bouillon broth but because there are so few ingredients here each one needs to be good on its own. Read More
Incredibly rich and filling - and no dairy!! Thought the garlic might be overpowering but I followed the recipe exactly as written. Wouldn't change a thing... This is my new cold weather go-to soup! Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I followed the recipe exactly. It seemed thick enough to me after blending it but I followed the cook's note and continued cooking for another 30 minutes. The cauliflower taste was not as strong after cooking it the extra time. Next time I make this I will decrease the white pepper for my own preference to 1/2 teaspoon and then add more if needed. I love that this soup has only 58 calories per serving!
Excellent! I have never made cauliflower soup, so I have nothing to compare it to, but this tastes wonderful! I ended up making a double batch and I don't have an immersion blender, so instead of trying to put everything in the blender, I used my large Kitchen-Aid to cream the soup. It wasn't 100% creamy, but close enough and it was way easier than a blender!
I followed the recipe exactly - except for adding a tad of heavy cream and a tad of cayenne. The soup was very smooth and light and we enjoyed it the next day as well. Definitely a keeper - Thank you Lee!
I like this recipe a lot. It was easy to prepare and it's very tasty. I added a little bit crushed red pepper to mine for a little kick. I thought this was a little garlicky for my taste. So next time I will use a little less garlic. I'm really wondering about the calorie count. If it's accurate this is very good and nutritious for those of us who are trying to watch our daily calorie count.
Increased cubed potatoes to 4 cups. Used immersion blender then added a cup of milk and 1/2 cup half and half. No one would believe this soup's top ingredient was actually cauliflower:)
Really really tasty--you'd swear there was cream in this. Two suggestions: I thought 10 cloves of garlic would be too much so I added 7 and that was PLENTY; it has a strong garlic bite to it. Also use a good-quality stock here. In some soups you can get away with some cheap bouillon broth but because there are so few ingredients here each one needs to be good on its own.
Incredibly rich and filling - and no dairy!! Thought the garlic might be overpowering but I followed the recipe exactly as written. Wouldn't change a thing... This is my new cold weather go-to soup!
