October 19, 2010

Cream of Cauliflower Soup

It's getting cool outside and there's nothing I love more than a big bowl of soup. Soup is surprisingly easy to make. During the fall and winter, something I like to make every Sunday because it lasts for a few days and whatever is left over freezes really well. 

This was the first time I'd made cauliflower soup and it got rave reviews from T. This is definitely a keeper.


  • 2 tbsp butter
  • 1 medium onion, diced
  • 1 large carrot, peeled and chopped
  • 4 medium potatoes, peeled and chopped
  • 1 head cauliflower, chopped
  • 1 apple, peeled and chopped
  • 4-5 cups chicken stock
  • 1/2 cup cream
  • 1/4 tsp nutmeg
  • salt and pepper to taste


  • Melt the butter a large pot. Add the onions and let cook for a couple of minutes before adding the carrots and cook for another few minutes.
  • Add the chicken stock and potatoes and bring to a boil. Let simmer for about five minutes before adding the cauliflower and apple. Let simmer for about 20 minutes until the potatoes and carrots are soft.
  • Let cool before either blending in batches using a blender or using an immersion blender directly in the pot.
  • Once blended, add cream, nutmeg and salt and pepper.


  1. I love cauliflower and I have never made soup with it. Why? Yours makes me want to go out and buy a head right now!

  2. Awesome cauliflower soup. I love the ingredients, spices, and texture...yumm!



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