Cauliflower Soup

Cauliflower Soup

Said to be one of the most nutritious cruciferous vegetables, the cauliflower is rich in Vitamin C and Vitamin K. There are also some studies that say that the vegetable helps prevent cancer.  So, with a combination of other nutritional foods such as onion and garlic, one can surely cook up a healthy and delicious meal.


  • 1/2 head of cauliflower
  • 1 onion, chopped
  • 6-7 cups veggie broth, low sodium
  • 1/5 cup lentils, rinsed, drained
  • 2 garlic cloves, diced
  • 1/2 tsp salt
  • 1/2 tsp seasoning
  • 1/2 tsp cumin
  • 1/2 tsp chili powder, optionally
  • dash of garlic powder, optionally
  • 6-8 baby carrots, optionally


  1. In a large pot, heat the oil over medium flame and saute the onions and garlic for a few minutes, until onion softens. Add the spices, veggie broth and lentils, bring to a boil and simmer for 20 minutes.
  2. Meantime, chop the cauliflower and steam it, with baby carrots if desired, until tender. Add this mixture to the lentils mixture and steam for another 20 minutes, adding more broth if needed. The cauliflower should break easily into small bits.
  3. Transfer 1/2 of the composition into a blender and puree until you obtain a very smooth paste. Return the puree to the soup and stir manually until well combined. For a smoother soup, you can puree the entire composition in the blender, in two batches.
  4. Serve warm or cooled, with Greek yogurt or sour cream.

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