Miracle Cauliflower Soup

Miracle Cauliflower Soup

4.5 of 5 (42)
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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 81.5
  • Total Fat: 1.7 g
  • Cholesterol: 2.8 mg
  • Sodium: 801.7 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 5.1 g
  • Protein: 7.3 g

View full nutritional breakdown of Miracle Cauliflower Soup calories by ingredient
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Introduction

This is a fantastic way to sneak veggies into your kids. I HATE cauliflower and cabbage and I love this soup. Very little prep time, 4 ingredients, and <1 gm of fat.
This is a fantastic way to sneak veggies into your kids. I HATE cauliflower and cabbage and I love this soup. Very little prep time, 4 ingredients, and <1 gm of fat.

Number of Servings: 9

Ingredients

    1 head of cabbage (about 10 cups)
    1 head of cauliflower (slightly larger than cabbage, about 10 cups)
    Enough low sodium chicken broth to almost cover veggies (about 6 14.5 oz ,cans for 20 cups of veggies)
    1/4 cup, or less, blue cheese crumbles
    freshly ground black pepper to taste- lots!
    optional: up to 1/2 cup roasted red pepper

Directions

Chop cabbage and cauliflower and place in Dutch oven or large pot.

Pour enough chicken stock to ALMOST cover.

Bring to boil, then simmer, covered, until very tender, about 60-90 minutes.

Remove from heat and stir in cheese and pepper. (and red pepper, if using)

Puree in blender, processor or in pot with hand blender. Taste to adjust seasoning.

Makes about 9 2-cup servings. Note: freezes well.

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Member Ratings For This Recipe


  • Very Good
    10 of 10 people found this review helpful
    I halved the recipe since I'm the only one who likes cauliflower in my family. I sauteed my cabbage first in some sesame oil (about 2 tsp) to give a roasted flavor to it. I also threw in 3 cloves garlic and fresh ginger (1 tbsp) while it was simmering. I left out the blue cheese. It was quite good. - 1/26/09

    Reply from KAT.COURTNEY (5/26/09)
    Your tweaks sound yummy. Because it is easiest for me to use a whole head of cabbage & cauliflower, I just freeze the remaining soup. It lasts several months in the freezer in a good quality container.


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  • Incredible!
    8 of 8 people found this review helpful
    Loved this soup! I rarely make a recipe without changing something, but I'm sure glad I didn't on this one. I used my homemade chicken broth and one wedge of Laughing Cow blue cheese. Pureed up so smooth and delicious, will be making this many, many more times. Thank you for sharing. - 2/11/11

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  • Incredible!
    6 of 6 people found this review helpful
    This soup is absolutely AMAZING. It has a creamy mouth-feel, and is such a light flavor that I can see it being the "cream" base for many different soups (healthy clam chowder, anyone?) The second day, I added some steamed sweet potato and nutmeg (yummmmm-o!) - 11/19/10

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  • Incredible!
    6 of 6 people found this review helpful
    Fabulous! I made this for Christmas Dinner and my guests have all asked for the recipe! (It's a hard decision--do I let them know how easy and healthy it is? Or let them think I slaved for hours over an indugence?) Good with Asiago instead of blue cheese too! - 12/30/09

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  • Incredible!
    6 of 6 people found this review helpful
    I LOVE soups, and this is a new fave. I added too much pepper (I took the "lots!" too literally I guess) & I forgot the roasted red pepper, but this was delicious. I'm looking forward to getting hungry again so I can have some more! p.s. I think it would still be great w/o the blue cheese! - 1/15/09

    Reply from KAT.COURTNEY (5/26/09)
    I have taken to making it without the blue cheese to save money. Also, my daughter likes it better w/o the cheese. Thanks for the review; glad you liked it.


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