Saturday, March 17, 2012

Cream of Cauliflower Soup

The two vegetables my kids will never turn down are broccoli and cauliflower. In fact one of them is sure to be on our dinner plates every night of the week (well, maybe not pizza nights!).

Usually, we just steam cauliflower or occassionally roast it. Until I tried this recipe I had not made cauliflower soup. But I will be putting this on our menu more often! I even liked it before added the bechamel sauce so you could leave it out if you want to make it even healthier! Personally, I like the creaminess that the sauce adds.

When you buy cauliflower, make sure you pick one that is creamy white, whose head is tight and one in which the bud clusters are not separated. Cauliflower with dark spots should be passed by, as well as those in which small flowers appear.

Store uncooked cauliflower in the refrigerator preferably in a paper plastic bag. It should remain fresh for to a week.

Did you know?
Cauliflower, a cruciferous vegetable which means it is in the same plant family as broccoli, kale, cabbage and collards.

Cauliflower is an excellent source of:
  • vitamin C,
  • vitamin K, and
  • folate.
It is also a very good source of vitamin B5, potassium, and fiber. Additionally, it is a good source of protein, phosphorus, magnesium, vitamin B1, vitamin B2, vitamin B3, and iron.

It is definitely a nutritional power house!

2 tbsp oil
1 small onion, finely chopped
3 stalks celery, diced
1 small carrot, grated
1 head cauliflower, 1.5-2 lbs, separate into small florets or chop
6 c vegetable stock
1 bay leaf
1 tsp dried tarragon
1 tsp dried thyme
1 tsp garlic powder
1 tsp freshly ground pepper
1/4 c unsalted butter
2/3 c flour
3 c 2% milk, hot
1 tsp salt

What to do
  • On low, heat oil in a large pot.
  • Add onions and cook until transparent. You do not want to brown them!
  • Add celery, carrots, and cauliflower.
  • Stirring frequently, cook 15 minutes.
  • Add stock, tarragon, thyme, garlic, bay leaf and pepper.
  • Season to taste with salt.

Prepare béchamel sauce.
  • On low heat, melt butter in saucepan.
  • Add flour, stir and cook until a froth forms. Cook 2 minutes.
  • Remove from heat, and add the hot milk.
  • Whisk to blend.
  • Put back on moderately high heat and whisk until sauce comes to a boil.
  • Whisk for another minute.
  • Remove from heat and add salt.
  • Add béchamel sauce to soup.
  • Cook for another 10 minutes.
  • Remove bay leaves.
  • You can serve as is or use a hand blender to puree some of it for a smoother consistency.


  1. Greetings from the other side of this world - Malaysia! Came across your blog and love it. I'll be following you!

  2. Beautiful soup! And it sounds so delicious, too!!!!

  3. What a lovely soup! I am new to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

  4. Not usually a cauliflower fan-- but this looks scrumptious!Thanks for sharing!

  5. I am all about the soups this time of year... this recipe looks absolutely fantastic. Thanks for sharing!

  6. It sounds as though your kids like veggies as much as my two do. This is such a wonderful way to serve cauliflower and it's always good to know how much vitamin punch one veggie can pack.

    1. Thanks Dara! Yes they sure do. I remember one time threatening to take away my youngest's brocolli if he didn't behave!! How many Mom's can say that! lol

  7. this soup is so beautiful and sounds delicious! i've been on a cauliflower kick recently, i'll definitely have to try this!

  8. Your blog is making me so hungry!! I should come back after lunch:)

  9. This looks so delicious, thanks.

    You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.