Reviewed: Mar. 19, 2009

Really good basic recipe. I added 1/4 tsp. of tumeric and cayenne pepper and couple of teaspoons of powdered vegetable stock for more flavour. Used garlic powder instead of fresh garlic and added canned peas and carrots to the cauliflower puree. I also didn't add any green onions. The soup turned out really yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Emilka

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2009

Instead of salt, I added about a tablespoon of chicken bouillon and reduced the water to 4 cups for a 1.5 pound cauliflower head. Skipped out on the parsley, but don't think I missed much - thought it tasted great! Will probably add more carrot next time though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2008

What a great little soup! I didn't have carrots, so I sauted garlic, 1/4 c. onion & a stalk of celery then followed the recipe. I loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Misty

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2008

Very easy to make, but very bland. I added some curry for flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SWRDPRINCESS

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2008

Loved it! Made a few modifications. Used chicken stock instead of water and used up some leftover half n half. Don't forget the nutmeg. It's a must!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SWULFF

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2008

As written this recipe is pretty bland. I used about double the nutmeg, 1/8 tsp white pepper, 1/4 tsp tyme and blended with a hand blender when cooked. It was pretty tasty. My 8 yr old said " Mom, this is nice and light tasting" - ( I put a little shredded cheddar on top of hers)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PINEAHEAD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2008

This soup was very healing for me. The only changes I made were: used one veggie broth cube, flavored the cauliflower with my home made salt (lemon juice and zest,garlic,oregano,rosemary blended in hawaiian rock salt then dried in warm oven). I pencil shaved the carrots, cooked them separate and added after puree with immersion blender. I wanted to share it with everyone I know so put some in the freezer for later. Will make a double batch next time. I see that it is a good base for creative cooks to add their own flare.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lenarta

Cooking Level: Expert

Home Town: Poynette, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2007

This was great! I used just about 5 cups water, and the consistency was perfect. I sauteed a shallot w/the garlic, and left out the carrot and parsley, since I did not have any. We added grated cheddar to each serving.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DBSRBS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2007

Pretty bland even though I used chicken broth instead of water. After I added some mango chicken sausage, it was decent.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ana

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2006

It seemed more of a great broth than a soup. I added 1 cup of cream, and 2 cups of bacon to give it more consistancy. Tastes great... just not a very "thick" soup.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

THESANDLERS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2006

this is a great soup, i tried it with a cup of soy milk, but i think that's what made it not as good as it could have been. otherwise, i love the fact that the soup was CREAMY without milk. i boiled the cauliflower and the other vegetables all together. i removed the cauliflower, pureed it, then i just added it back to the rest of the pot. (drain out a bit of water, tad bit). the water you used to boil with has a nice flavor to it, and adding it with the pureed cauliflower makes it taste good.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jellybeanbecky

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2006

I love that this soup is so filling and very calorie friendly! I wouldn't change a thing. I'll stick with the recipe as is...I only added a 1/4 tsp. of Thyme, perfect! Cooked and pureed carrots together. Pureed in blender adding soup water as I went to achieve my desired consistancy. So low cal/fat that you can top your cup with cheddar cheese...YUM!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

TRACYCOOK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2005

I agree with most of the other reviews. Use less water, add some veggie boullion and feel free to add more seasonings: I added summer savory and celery and also put in some powdered milk when blending for extra protein and creaminess.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Hannah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2005

Made exactly as printed but added mixed vegetables. Soup had no favor and looked terrible. I had one bowl as I took it for my lunch. My husband had one taste. This one went down the drain. Not worth doctoring up and trying again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Fran

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2005

This was just ok. It seemed to be very bland.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ZOEANNESMOM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2005

Very good, I loved it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CATWALK16

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Victoria, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 3, 2005

Yummy! The nutmeg is key so don't leave out. With a hand blender, it was a breeze to make.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2005

Great way to use up leftover broccoli stems! I sauted 2 minced garlic cloves in 2 T butter, added the nutmeg and 1/2 t salt. Chopped the broccoli, cauliflower and carrot and put in pressure cooker for 10 minutes w/ the garlic, 4 1/2 c water and 1 cube vegi bouillon. Even my 4 and 6 hear olds had seconds! Beware using stems; they must be well peeled or will need to use a blender instead of a Braun. DELICIOUS!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

COOKING66

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2005

Yum! I have made this twice and the second time omitted the parsley (I thought it was a bit too strong with it). Top it off with a bit of cheese and serve with a salad and some bread and you have yourself a very nice winter meal :)

Was this review helpful? [ YES ]
7 users found this review helpful