Cauliflower & Chicken Soup

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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 108.6
  • Total Fat: 0.7 g
  • Cholesterol: 21.3 mg
  • Sodium: 269.5 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 3.6 g
  • Protein: 11.3 g

View full nutritional breakdown of Cauliflower & Chicken Soup calories by ingredient
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A friend gave us a gift, a giant cauliflower! This soup is what happened to it! A friend gave us a gift, a giant cauliflower! This soup is what happened to it!
Number of Servings: 17


    4 cups low sodium chicken broth
    1 1/2 pound boneless skinless chicken breast, cooked and chopped
    8 oz white mushrooms, sliced
    one small sweet onion, chopped
    3 stalks celery, chopped
    large head of cauliflower, cut into 4-5 large pieces
    4 medium potatoes, with skin, diced
    3 cups cauliflower florets, raw
    one half sweet bell pepper, chopped
    4 large carrots, peeled and sliced thinly
    8 cups water
    1/2 cup flour
    1/2 tsp each ground black pepper, basil, and oregano


The broth/flour roux and the pureed cauliflower make the broth creamy without adding dairy.


I started with the chicken broth & chicken, bring to a nice simmer over medium heat in a large soup pot. Add chopped onion, sliced mushrooms, and let simmer until the onion, mushrooms and celery begin to soften. Add water and large pieces of cauliflower, simmer until the cauliflower is soft. remove cauliflower from broth and add potatoes, peppers and carrots and seasonings to soup pot. Puree the large pieces of cauliflower using food processor or blender. Add that back into the pot and bring to a simmer add cauliflower florets after potatoes begin to soften.

When the vegetables were cooked I put about 2 cups of the broth into a small saucepan over low-medium heat and whisked in flour, bringing to low boil and stirring until it thickened. add that into soup pot, mix in and return to a low boil. Add additional seasonings if needed. Makes 16-17 one cup servings.

Serving Size: makes 16 one cup servings

Number of Servings: 17

Recipe submitted by SparkPeople user VMMMAY.

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