Reviewed: Apr. 8, 2013

Only gave this four stars as written, but would give it five after my modifications. Here goes: Sauteed the vegetables in coconut oil instead of olive. Everything tastes better in coconut oil. Chopped the cauliflower in smaller pieces so no need to mash when steamed. Also added some cooked white rice in the soup at the end to give it a little more bulk. Seasoned with a little ground Himalayan pink sea salt to taste. Added grated parmesan cheese on top. Can't wait for the leftovers!

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Reviewer:

heathertup

Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

Reviewed: Mar. 14, 2013

I loved this recipe, it had simple ingredients and I used chicken bullion cubes for the broth. I followed the recipe and made it in my immulsifier, added ground pepper and it was very tasty. Thank you for this easy, very nutritious recipe.

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Reviewer:

toni

Reviewed: Jan. 6, 2013

On one hand, the recipe fulfilled what I was looking for: a fast, simple recipe I had all the ingredients for. On the other hand, if I made it as is it would be very very bland. I added garlic and a spice mix called hawayej (a Yemenite mix for soups), and it was still on the bland side. In the future, I will chop the cauliflower and boil it with the broth and vegetables, and I will put even more garlic in it.

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Reviewer:

shape5

Reviewed: Nov. 16, 2012

I used this recipe as the base to use up all the fresh vegetables in my frig before going away for the week...perfect.

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Reviewer:

nancy1754

Reviewed: Oct. 14, 2012

I pureed about half of it and added crushed red pepper. I also add soy powder to give it more protein. Very tasty.

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Reviewer:

Liriope

Reviewed: Oct. 12, 2012

I think it is tasty with homemade chicken stock. As with any basic soup recipe you are free to add what suits your mood, taste and adjust with what you have on hand. Glad this recipe offers a great way to eat cauliflower. I did use an immersion blender and cooked the chopped cauliflower in the hot soup base.

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Reviewer:

Summer

Reviewed: Apr. 1, 2012

I have to agree: This basic recipe produces a forgettably bland soup in dire need of a lift from seasonings or other assistance. After all, this soup is merely mirepoix and cauliflower in broth with a twist of pepper. There are other recipes out there with more promise of a flavorful outcome.

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Reviewer:

billwerks

Reviewed: Mar. 29, 2012

After reading that some cooks found this bland, I added a tsp Herbs de Provence and a dash of red pepper. Also, ran 3/4 through a blender on puree and the rest on chop. Great!

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Reviewer:

Kathy

Reviewed: Dec. 12, 2011

I love cauliflower and I really liked this soup but in my opinion it needs potatoes. I added them into the left over soup the next day. I sliced the carrots with a veggie slicer instead of shredding them and I think it would also be really good with some fresh parsley.

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Reviewer:

NEAMOSRU

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Nov. 20, 2011

This recipe is great. I am on the Weight Watchers program and it counts for 2 points. This is very useful to me. My family could not get enough of the soup. Thanks

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