Creamy Cauliflower Soup

Creamy Cauliflower Soup

Packed full of nutritious, health-promoting goodness, our Creamy Cauliflower Soup is delicate and delicious.

Growing up, I only had cauliflower two ways, either steamed or raw on a vegetable platter as a hors d’oeuvre with a side of dressing. Yet this brainy looking vegetable is quite versatile and very beneficial for good health. Low in fat and carbs, it is high in dietary fiber and vitamin C. It also contains sulforaphane and indol-3-carbinol, which scientists discovered can reduce the risk of cancer and repairs DNA. Delicious whether roasted, boiled, steamed or raw, here we have taken the white curd from the cauliflower and created a delicate soup flavored with Greek seasonings. Serve it with crusty garlic bread so your family can sop up every delicious bit from the bowl.

PREP: 15 minutes
COOK: 50 minutes


  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 head of cauliflower, cored and cut into florets
  • 2 medium russet potatoes, cut into 1/2-inch cubes
  • 2 cups chicken broth
  • 4 cups water
  • 3 teaspoons Greek seasoning
  • 2 teaspoons kosher salt
  • 1/2 teaspoon pepper, ground
  • 1 tablespoon lemon juice
  • 1/4 cup heavy cream
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup fresh flat-leaf parsley, chopped (optional, for garnish)


  1. Heat oil in a Dutch oven. Sauté onion and garlic until softened, about 5 to 7 minutes.
  2. Add vegetables, chicken broth and water to pot; stir. Bring mixture to a boil; reduce heat to low and cook for 25 to 30 minutes or until vegetables have softened.
  3. In batches, spoon soup into blender until half full and puree until smooth. Transfer to a large bowl and repeat until all of the soup has been processed.
  4. Return soup to Dutch oven. Add Greek seasoning, salt, pepper, lemon juice and heavy cream; stir. Simmer on low for 10 minutes.
  5. Serve in bowls and top with cheese and flat-leaf parsley.

TIP: Reserve the green parts of the cauliflower plant to use when making your own vegetable stock.

YIELDS: 4 servings

© 2011 Jadeworks Entertainment. All rights reserved.

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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