...cauliflower soup....

Perhaps not the most 'beautiful' of soups...but the flavour is incredible. It is so healthy and a great soup to freeze in portion size for work or to pull out at a moment's notice for lunch.


  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 or 2 garlic cloves, minced
  • 2 stalks of celery, chopped
  • 1 large head of cauliflower, coarsely chopped
  • 1/2 tsp salt
  • 1/2 tsp curry pwd. (of course, me being me...I use 2 tsp. or more!)
  • fresh ground pepper
  • 1/2 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried savory
  • 6 cups water
  • 2 tbsp veggie bullion (sometimes I use low salt chicken broth - 2 cans thereby reducing the water amount by two cups)
  • fresh nutmeg.

In a heavy soup pot, melt the butter and then add the oil. Add the onions and garlic....then add the celery and cauliflower. Saute well. Add the water and broth and bring to a boil. Simmer covered for about 1/2 hour till all veggies are tender. Remove and cool slightly. Puree in small amounts until smooth and creamy. Reheat. Serve sprinkled with nutmeg.

(I adore creamed soup....especially without the cream...but pureed this way it is healthy and delicious. I use a hand blender pumped up and down a few times into the soup pot.)


  1. Delicious! Great recipe to try..it is soup season so I'm looking forward to trying new recipes.

  2. Good grief this was a bland terrible soup even with 2+ tsp. curry. I would never recommend it.

    1. I have made it . It´s Amazing !!

  3. I had to comment because I just made this and it is sooo good! Love the curry. I will be making this again!

  4. Really enjoyed this soup and so easy to make. I add 4 tsp of curry to give it more heat. Also I throw in a potato to add more substance. Also, it tastes great with a tart apple.

  5. Yummy thick soup will definitely make again! I added a leek and small brown onion and also some cayenne pepper. Perfect!