Recipe by Ashley
"This is a modification of a soup starter my mom bought when I was a teenager. It is mild, easy to make and almost everyone loves it. Serve with grated Parmesan cheese sprinkled on top."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cauliflower, coarsely chopped
ground black pepper to taste
I made this soup a little different. I have tried to mash cauliflower in the past and all I did was make a mess. So, instead I just chopped up the cauliflower really small, which took some time. I then put it in the slow cooker along with the other veggies and the broth. I also added some shredded chicken. The end result was really good.
This recipe has almost no flavor. It's pretty much just vegetables, broth, and pepper - it needs way more seasoning! I notice that most of the reviewers who liked it added something to it, most commonly some sort of meat. I'm not much of a meat eater, so I wound up adding spices (cayenne pepper, garlic, seasoned salt) and lots of cheese, and still my husband won't eat it without sour cream. The recipe is salvageable, but if I want to make a cauliflower soup again, I'll look for something else.
This soup was easy to prepare. The results were a light but yet satisfying soup. I received several requests for the recipes at our staff "soup" lunch.
Yummmmmmy!! I made this recipe last night before bed. It was quick, easy and very delicious. It's already disappeared.
Fabulous recipe. I didn't change any of the ingredients but I did purée about half of the soup in a blender after it was finished cooking. It was a lovely creamy texture but still had bits and pieces of vegetables in it too. Delicious!
I made this for my older son, who had his tonsils out earlier this week. I just plugged in what I had on hand and this is one of the recipes that came up. (Thank goodness for the ingredient search!) I did add about four cloves of minced garlic that I sauteed with the celery, onion and carrot. I also used organic chicken broth. I pureed this soup in batches so it would go down easy. After pureeing the whole batch, I brought the soup up just under a slight boil and wisked in 1/4 cup of extra sharp white cheddar. My son and I loved it. NOTE: For you low-carb-eaters like me, this is very low in calories and carbs. So....eat away!
Quick, easy and yummy. I took a cue from a couple of other reviews and added some light smoked sausage - still only 90 calories per cup!
I made this recipe the other night, and it's surprisingly fragrant and tasty. I actually didn't mash the cauliflower and I added twice as much celery and carrots as instructed. I thought the 6 cups of chicken broth might be too salty, but it turned out great. Oh, and I added up some chopped cooked, low-fat bacon to add extra flavor. This is a simple reciple that is pretty satisfying.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 95
** Calories from Fat: 50
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Earthy, comforting cauliflower soup is topped with light, cheesy fritters.
This simple veggie soup tastes rich and creamy, but it's completely dairy-free.
See how to make a creamy cauliflower soup garnished with bacon gremolata.