Creamy Cauliflower-Asparagus Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 65.3
  • Total Fat: 2.2 g
  • Cholesterol: 1.9 mg
  • Sodium: 693.7 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.9 g

View full nutritional breakdown of Creamy Cauliflower-Asparagus Soup calories by ingredient
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Light and creamy soup, a good way to get in a bit of extra veggies. Light and creamy soup, a good way to get in a bit of extra veggies.
Number of Servings: 8


    1 tablespoon vegetable oil
    1 1/2 cups sliced leeks, rinsed (white and light green parts only)
    3 cups chicken (or vegetable) broth
    3 cups water
    4 cups cauliflower florets
    1 cups asparagus pieces
    2 tablespoons brown rice
    1/2 teaspoon salt, or to taste
    1/2 teaspoon lemon rind
    1/4 teaspoon ground sage
    1/8 teaspoon ground nutmeg
    1/8 teaspoon ground red pepper
    3/4 cup light cream or half-and-half


Makes 8 3/4 cups; serves 8 to 10

1. In a 4-quart pot, heat the oil over medium-high heat. Add the leeks; cook, stirring, until wilted, about 2 to 3 minutes. Add the broth and water and bring to a boil.

2. Add the cauliflower, asparagus, and rice and return to a boil. Reduce heat and simmer, covered, 30 minutes or until the vegetables are tender.

3. Stir in the salt, lemon rind, sage, nutmeg, and red pepper.

4. Place a third of the soup in a bender or food processor container fitted with a steel blade. Cover and process until pureed. Repeat with remaining soup.

5. Return soup to pot and stir in the cream or half-and-half. Cook over low heat until heated through.

6. Serve with a dollop of yogurt in each bowl, if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user MAEINBELGIUM.

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Member Ratings For This Recipe

  • Awesome! I never really follow instructions the measurements as I cut away asparagus and cauliflower until it was all cut up and put into a big pot. Flavourful and meaty (thick and yummy). Give it a try you won't be disappointed. - 2/19/12

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