Spiced Cauliflower Soup

Spiced Cauliflower Soup

Jenn T. 13

"For those who think they may not care for cauliflower, this recipe will be sure to make them second think it. Also just perfect along with a classic BLT on a cold Fall day."
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55 m servings 196 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a saucepan of lightly salted water to a boil. Add the cauliflower florets, and cook uncovered for 4 to 6 minutes until just tender. Drain well and set aside.
  2. Heat the olive oil in the saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 1 minute. Add the drained cauliflower, 1/4 teaspoon nutmeg, and salt. Cook and stir 2 to 3 minutes, then pour in the chicken broth and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the cauliflower is very tender, 15 or 20 minutes.
  3. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the cauliflower moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the cauliflower right in the cooking pot. Stir in the cream, and cook over medium-low heat until hot. Serve with a dollop of sour cream and a sprinkle of nutmeg.



For extra flavor I sauteed the garlic with bacon and chopped onion and unfortunately it still wasn't enough to wake this up. Its appearance (kind of looks like a sleepy bowl of Cream of Wheat) ...

Very good! I added sauteed onions and pureed only half my soup (I like some texture). I also added more nutmeg and some black pepper - and garnished it with bacon, green onion, and chopped basil...

Wow, this was amazing! I followed the instructions as written except for the cauliflower. I only had a frozen bag and that's what I used. Thank you so much for a wonderful low carb soup! I h...

I didn't do the ginger thing - I sautéed onions, added the cauliflower then boiled. I chucked in some cooked bacon and potatoes. I added chicken stock. I put some Parmesan cheese in the end and ...

This recipe also makes for a great vegetable dip or even a spread, with the right amount of tinkering! Perfect for having your cauliflower and eating it, too!