Cauliflower Conundrum, Part One: Cauliflower Soup

I’m not a very picky eater, but I’ve always hated cauliflower. Everything from the smell when it’s cooking, to the texture, to the way it crumbles and makes a mess really just made me despise it even more. A while back, I decided not to let the 6-year-old in me win the cauliflower battle, and I started trying recipes that hid everything I hated about this vitamin c packed veggie (just one cup contains 85% of your daily vitamin c). It began with this substitute alfredo recipe, and has since evolved in to a number of other delicious things that leave me wondering why I ever hated this incredibly versatile food.

Now that the cold weather season is upon us, I’m more into soups and less into spending time in the kitchen, as opposed to under a blanket or in front of a toasty fireplace. Enter my cauliflower conundrum: Do I dare attempt to make a cauliflower soup to broaden my horizons on the once-hated vegetable? You can see I lead a VERY exciting life.

I decided to attempt it using the same premise as with the cauliflower alfredo, by boiling the cauliflower in a stock made from consomme, plus some veggies. The result was actually delicious, a thick and creamy soup without any cream that was surprisingly filling (thanks to the over 2 grams of fibre per cup – and only 27 calories).

My former vegetable nemesis

Creamy Cauliflower Soup


1 large head of cauliflower
1 tbsp olive oil
1 tsbp minced garlic
1 medium yellow onion
6-7 cups of water, flavoured with chicken consomme according to package directions
fresh or frozen dill and basil (if fresh, about 1 1/2 tbsps of each chopped, if frozen, 2-3 cubes of each)

  1. Wash cauliflower and separate florets. Set aside. Roughly chop the onion. Set aside.
  2. In a large pot, heat olive oil and sauté minced garlic until just beginning to brown. Add onion, and cook until transparent, about 5 minutes.
  3. Add 6 cups of water, bring to a boil, and add in consomme. Reserve final cup of water until after soup is pureed.
  4. Add in cauliflower, and reduce heat to medium low. Add in dill and basil. Cover, and boil for about 30 minutes, until cauliflower is mushy and falling apart. Boil longer if needed.
  5. When cauliflower is really soft, puree using an immersion blender. If soup is too thick for your liking, add in the remaining cup of water. Taste soup before adding additional consomme to the water.

One thought on “Cauliflower Conundrum, Part One: Cauliflower Soup

  1. Pingback: Cauliflower Conundrum, Part Two: Cauliflower Caprese Pizza | chutzpah in the kitchen

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