Reviewed: Apr. 12, 2008

I wish I would have listened to the reviews about leaving some of the chunks of vegetables in the soup!! I pureed the whole thing with my immersion blender, and the texture wasn't the best in my opinion. My husband loved it, though, and I did love the flavor. I will make it again and only puree a little bit next time!

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Erin

Cooking Level: Expert

Living In: Webster City, Iowa, USA

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Reviewed: Mar. 11, 2008

This soup is awesome! I've made it 3 times so far, and it was perfect every time. Sometimes I substitute the milk for heavy cream, just to add to the taste, and add a 2 teaspoons of curry. But even following the recipe it's great.

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Eve

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2008

This was even better the next day! I made a couple of minor changes and it was excellent. I omitted the sherry (I didn't have any) and added a dash or two of crushed red pepper.

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TRACYM6793

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Feb. 8, 2008

I added 4 more cloves of garlic (on account that I looooove garlic) and an extra couple of carrots. I also left out the sherry (didn't have any in stock). But this soup turned out AMAZING!! Thanks Vivien for sharing this recipe.

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Tillom

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Reviewed: Jan. 23, 2008

Great recipe! The only changes I made were omitting the sherry (didnt have any), and I added 2 tsp grated fresh ginger while simmering. When I served it, I topped it with some finely shredded swiss cheese. It got rave reviews from my hubby and guests.

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GRINGORN

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Reviewed: Jan. 21, 2008

Exactly what I was looking for, had some cauliflower and carrots to use up. I think the spices need to be adjust a bit (add more pepper), overall good healthy soup. Thanks for sharing!

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 16, 2007

What a great tasting soup. Nothing to change. I've already been asked for the recipe

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diane-tony

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Chateauguay, Quebec, Canada

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Reviewed: Dec. 15, 2007

This is an excellent recipe. I had an usually large head of cauliflower so I had to adjust the broth and seasonings but I wouldn't make any changes. Like the fact that it is relatively low calorie/fat. I will definitely try this with other vegetables. Thanks for the recipe.

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toppats

Cooking Level: Intermediate

Home Town: Pleasant Grove, Utah, USA

Living In: Ventura, California, USA

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Reviewed: Nov. 2, 2007

This was easy to make and pretty tasty. I tried my new immersion blender (instead of using a normal blender)- it worked beautifully on the soup and was easier to clean up. The only bad thing about the soup was that it made the kitchen stink for two days.. Not so sure how that happened!

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Lauren N.

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Prague, Hlavní Mesto Praha, Czech Republic

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Reviewed: Oct. 17, 2007

This soup is great and simple too. I sauteed the onion, garlic and grated carrot for a few minutes then, added the broth, cauli and 2 small diced potatoes and covered. Simmered on low as I prepared dinner. Added skim milk and a small slice of valvetta. Used my stick blender. I didn't use the sherry. Just the ingredients I mentioned plus salt and pepper. Excellent soup.

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ShirleyAnn

Cooking Level: Expert

Home Town: Hamburg, New York, USA

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Reviewed: Oct. 6, 2007

Easy and straightforward recipe! I substituted vegetable broth to make a vegetarian version. Good taste, can be a little thick, but a little extra water or milk will help thin it to taste. If you want to go the extra mile, strain it to make it very smooth.

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Jen C

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 16, 2007

This was a wonderful recipe. I made it exactly as written and really enjoyed it. I picked it because I was looking for something to do with a head of cauliflower and really liked that this had very little added fat. Thanks for a great recipe.

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giland

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Reviewed: Aug. 28, 2007

I love this recipe; it was really easy yet hearty. I added 1/2 lb lean ground turkey, skipped the sherry and nutmeg and added 1/2 cup extra sharp cheddar cheese. I'll definitely make this again.

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lewissam

Cooking Level: Expert

Home Town: Springfield, Oregon, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Jun. 24, 2007

This is a delicious and simple soup. I'm usually too lazy to get out the blender, so I just mash everything in the pot with a potato masher. Thanks for the recipe!

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newcook

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Reviewed: May 17, 2007

Used white pepper instead of black for a spicier flavor, doubled the amount of sherry for a smoother flavor and omitted the parsley for garnish because I didn't have any! Very good.

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DECAR48

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Reviewed: Apr. 8, 2007

I used veggie broth instead of chicken, added about a tsp of cumin, and sprinkled grated cheese on top of each bowl of soup. Very tasty.

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qcc

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Reviewed: Mar. 24, 2007

Delicious and very gourmet soup recipe. It takes a bit of time to cut up the vegetables but is well worth the effort. I would not exceed the 1/8 tsp of nutmeg as it almost overpowers the natural vegetable taste. Also, use very fine black pepper to avoid a gritty taste. Recipe is very yummy!!

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MICHEE122

Cooking Level: Expert

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Reviewed: Mar. 20, 2007

This is a really good soup that was very easy to make. It's just the right thickness without the addition of flour. I did omit the sherry (as i didn't have any) and also left out the parsley but other than that, doesn't really need a thing! One little side note, i added about a cup of shredded cheddar cheese at the very end, and it made it sooooo yummy!

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