Reviewed: Apr. 21, 2009

I made this following the recipe almost exactly. I did use veggie broth instead of the water. This is a delicious, soothing soup! It's mild tasting but still has lots of flavor, and my husband liked it, even though he claims to hate cauliflower and cabbage. It was very good with grilled cheese sandwiches for lunch. I know I will be making this one again.

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Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Jan. 2, 2009

Very labor intensive to make if you don't have a food processor. The result was a bland soup with a good rich texture which our family rated, "not excellent but good with grated cheddar."

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Emily

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Reviewed: Dec. 14, 2008

I used broccoli instead of cauliflower. I cooked with oregano, bay leaf. Once soup assembled, I added a can of drained garbanzo beans and about 2 cups cooked pasta. Before serving, I sprinkled with Parmesan cheese. Husband, vegetarian son and girlfriend all loved it. Served with toasted bread and cheese. Great on a cold, wintry night!

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sue19532

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

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Reviewed: Oct. 30, 2008

I don't think I would make this soup again. It was sort of bland for my tastes and if I'm gonna bust out the blender it better be worth it!

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DJBeefStroganoff

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Feb. 25, 2008

This soup is really good! In fact, my very picky husband actually said it is "unbelievably good"! I tweaked the recipe a bit: I used half as much cabbage as called for in the recipe. I also used almost a whole small can of tomato paste and increased the amount of milk to 3/4 cup. The can of diced tomatoes I used had Italian seasonings (basil, oregano and something else I can't think of off the top of my head). I also added some Italian seasoning.

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Holly

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Reviewed: Oct. 13, 2007

I used vegetable stock instead of water and as I had a handful of kale left over I added that in as well. I only pureed about 3/4 of the vegetables and added in a tsp of thyme after tasting. This has a slightly sweet taste and is very filling. My oldest daughter loved it. Many Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Sep. 18, 2007

Love the flavor. Substituted veg stock in place of water. Don't mind the texture, but not sure I would puree it next time, or at least not all of it. Good, healthy soup for a cool night.

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Kelly E.

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Reviewed: Oct. 30, 2006

It's good. But I suggest serving it with a flavorful crunchy bread - otherwise seems a bit boring. But is gourmet in texture and light on the calories. We served in with spicy bell pepper bread toasted. With it's thick consistency it goes well on toast. 3 days later it is really great as leftovers.

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TOBRETH

Home Town: Dixon, California, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 13, 2006

One word-excellent. Reduced the amount of cauliflower a little and added salt whil cooking. Thanks for a wonderful recipe.

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VIVNIDHI

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Reviewed: Dec. 2, 2003

I gave this recipe only three stars because there is a problem with the amount of water--....if I try it again I'll use a lot less water...

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WILLOWSPIRIT

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Reviewed: Nov. 29, 2003

This soup has a very nice texture. It actually looks like mashed butternut squash when it's done. I needed to add two teaspoons of salt and half teaspoon of pepper, and I discovered that a little sprinkling of ground allspice as it is served makes it just perfect.

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