Silken Cauliflower & Zucchini Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 152.5
  • Total Fat: 7.1 g
  • Cholesterol: 7.0 mg
  • Sodium: 1,057.5 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 7.1 g

View full nutritional breakdown of Silken Cauliflower & Zucchini Soup calories by ingredient
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End of the summer harvest soup End of the summer harvest soup
Number of Servings: 6


    2 Tbsp. Olive oil
    1 yellow onion (I use sweet Walla Walla)
    1 small leek
    1 bunch fresh thyme or 1 TBSP chopped fresh thyme (1 tsp dry)
    1 small head organic cauliflower (1.75# approximately)
    3 medium organic zucchini (1.5# approximately)
    1 Tbsp salt
    1 tsp paprika
    1 Tbsp garlic powder
    1 Tbsp onion powder
    Cover ingredients with chicken stock, just until the cauliflower and zucchini are poking out of the water: I said 6-8 cups because it is up to you how watery you want it, I like mine a little thicker.
    1 cup Fat Free Half and half
    10oz (approximate) silken tofu


If you want this to be vegetarian add water, no half and half. You may need more salt/spices depending on taste.


Saute Onions & leek in olive oil until softened and crisping up on the edges. Add garlic and thyme sauteed for 1 minute. Add chopped cauliflower and zucchini and stir into onion mix. Turn heat to medium-low and cover to let steam penetrate vegetables, approximately 20 minutes. Stir occasionally so nothing burns. Add water once cauliflower and zucchini have softened a bit and start to brown. Add salt, paprika, garlic and onion powder Add chicken broth (or water if vegetarian) and bring to a boil for 5 minutes. Add FF half and half and heat through, DO NOT BOIL. Chop tofu into chunks and add to soup, puree soup with hand blender and heat through. Salt and pepper to taste.

Serving Size: Makes about 6-8 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KULIKTRIXIE.

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