Once again, this is a dish my husband didn’t want to try but after he had it he said it was better than he thought!  I have been wanting to try a new soup and so this was it.  Cauliflower soup sounded interesting so I wanted to try it.  It turned out pretty tasty, light and refreshing!

Cauliflower Soup


Dice up 1/2 an onion and sauté in a skillet with a pinch of olive oil for about 3 minutes until they are soft.  Add 1 celery stalk diced and 1 carrot diced to the onions for a few more minutes.


Roughly chop a head of cauliflower and add to the pot, cover and simmer on low for about 15 minutes.


Add a pinch of fresh parsley and 4 cups of chicken broth and simmer for 10 minutes.


Add in 1 cup of whole milk or half and half and about 3 teaspoons of salt and let the soup simmer for about 25 minutes.

Use an immersion blender if you have one to make the soup a bit thicker and smoother and simmer for another 10 minutes.  If you don’t want to do this step you can just leave the soup as is or if you don’t have an immersion blender you can pour it in a blender to puree and then pour back in the pot to simmer.


Serve with fresh parsley and we added a touch of cheddar cheese on top to melt in.  Refreshing and Light 🙂