Healthier Potato and Cauliflower Soup Recipe -
Healthier Potato and Cauliflower Soup Recipe

Healthier Potato and Cauliflower Soup

Recipe by  

"This recipe is the result of my desire to lighten one of my favorite comfort foods: potato soup. Cauliflower adds bulk and nutrition while the potato keeps the strong flavor of the cauliflower from overwhelming the dish."

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Ingredients Edit and Save

Original recipe makes 11 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Stir cauliflower, chicken broth, water, and potatoes together in a large pot; bring to a boil. Reduce heat to medium and stir in garlic, salt, white pepper, and thyme. Cover pot and simmer until potatoes and cauliflower are soft, 30 to 40 minutes. Remove from heat and let cool slightly, 5 to 10 minutes.
  2. Mash potato and cauliflower mixture using an immersion blender or potato masher until pureed.
  3. Bring pureed soup to a simmer; cook until consistency is smooth and flavors are blended, about 30 minutes. Adjust salt, pepper, and thyme to taste.
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  • Cook's Note:
  • The soup may look watery after mashing, but cooking it further really allows the ingredients and flavors to combine and the consistency to improve; don't skip this step!

Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2014

I followed the recipe exactly. It seemed thick enough to me after blending it, but I followed the cook's note and continued cooking for another 30 minutes. The cauliflower taste was not as strong after cooking it the extra time. Next time I make this, I will decrease the white pepper for my own preference to 1/2 teaspoon and then add more if needed. I love that this soup has only 58 calories per serving!

Most Helpful Critical Review
Sep 27, 2014

Pretty good...a little bland but seasoning bumped it up.


9 Ratings

Oct 17, 2014

I followed the recipe exactly - except for adding a tad of heavy cream and a tad of cayenne. The soup was very smooth and light and we enjoyed it the next day as well. Definitely a keeper - Thank you, Lee!

Jan 31, 2015

Excellent! I have never made cauliflower soup, so I have nothing to compare it to, but this tastes wonderful! I ended up making a double batch and I don't have an immersion blender, so instead of trying to put everything in the blender, I used my large Kitchen-Aid to cream the soup. It wasn't 100% creamy, but close enough and it was way easier than a blender!

Mar 01, 2014

I like this recipe a lot. It was easy to prepare and it's very tasty. I added a little bit crushed red pepper to mine for a little kick. I thought this was a little garlicky for my taste. So, next time I will use a little less garlic. I'm really wondering about the calorie count. If it's accurate, this is very good and nutritious for those of us who are trying to watch our daily calorie count.

Aug 06, 2014

Really, really tasty--you'd swear there was cream in this. Two suggestions: I thought 10 cloves of garlic would be too much, so I added 7, and that was PLENTY; it has a strong garlic bite to it. Also, use a good-quality stock here. In some soups, you can get away with some cheap bouillon broth, but because there are so few ingredients here, each one needs to be good on its own.

Feb 23, 2014

I didn't change a thing, and even my picky eaters liked it!

Mar 03, 2015

Very tasty. I made this a couple of weeks ago and pulled some out of the freezer today for lunch. I stirred in a little Parmesan cheese and wow! It was even better than I remembered.


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  • Calories
  • 58 kcal
  • 3%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 795 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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