Unbelievable Fat-Free Cauliflower Soup

"This is a simple, healthy recipe. I couldn't believe that cauliflower and water could be so creamy and flavorful. I added curry powder after pureeing the cauliflower. You could also add chicken boullion to the water and/or fresh herbs."
 
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photo by joy of jess photo by joy of jess
photo by joy of jess
photo by Sarah_Jayne photo by Sarah_Jayne
photo by VickyJ photo by VickyJ
photo by VickyJ photo by VickyJ
Ready In:
40mins
Ingredients:
5
Serves:
2-4
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ingredients

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directions

  • Add cauliflower to food processor and pulse until finely chopped.
  • Transfer to a large pot and cover with water.
  • Boil until cauliflower is completely tender and there are no more floating pieces - about 30 minutes (the time will depend on the size of the cauliflower bits).
  • Take mixture back to food processor and puree until completely smooth. It's important to fully puree the the cauliflower - until it's very creamy.
  • Season with salt and pepper to taste, adding more water if necessary.
  • Serve.

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Reviews

  1. This is a good soup base, though it definitely needs jazzing up. I made liberal use of salt, cayenne pepper, curry, soy sauce, sriracha, and balsamic vinegar... and then I topped it off with parmesan shreds and toasted almond slices. After that, my family pronounced it good. This was on a night when my cauliflower-averse partner was on a busines trip to Antarctica; when he returns, I have a mind to make it and say it's potato soup and see if he buys it ;) Thanks for the recipe! I might try it with veggie broth instead of water next time.
     
  2. Totally Guilt-Free!! Really super! I added onion, carrot and celery sauteed in a teaspoon of olive oil. I steamed the cauliflower, reserving the steaming liquid to thin the soup. I also put a little grated asiago on the side to sprinkle on top. The next day I added leftover steamed broccoli to the leftover soup - delicious! I will make again!
     
  3. This recipe was absolutely, amazingly delicious! I really didn't believe I would like it but this is definitely a keeper. It's a great soup, even for those who aren't avoiding fat, etc. Btw, thank you VickyJ for pointing out the salt typo. I used just 1 tsp and it was perfect for a large head of cauliflower. I also added the freshly ground pepper prior to pureeing it & found that the soup ended up nice & spicy (yum!) If you don't like it spicy it's probably better to add the pepper after the second puree (like the recipe says). Other than those 2 changes, I made it just as described & it was fantastic. Thanks for the recipe Reddyrat!
     
  4. This made for a guilt free and very warming lunch. I added some vegetable stock granules to the water and a bit of garlic powder at the end. I agree that this is the sort of recipe that is a good base that you can use to make your own. I particularly see it being good for a cold winter days and nights when you want a warm filler but can't spare the calories. Made for Healthy Choice ABC tag.
     
  5. I am coming back to do another review of this. I forgot to do this awhile ago and just now remembered. Could there have been a typo in the recipe on the amount of salt and pepper. I saw that and only added a couple tsps of both. I am sorry I am just now correcting this, I was extremely busy earlier this year with work, etc. I also added garlic powder and green onion. Other than the salt-n-pepper amounts, this was a really quick and easy soup to whip together. I used my stick blender to puree it in the pan, after draining some of the water out. This was a hearty soup, without the guilt of all the calories. This soup could be used as a base for many other soups, in place of a potato soup, possibly. This was made for PAC 2008! Thank you, and I'll be making it again!
     
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