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Cauliflower and Vegetable Soup


Cauliflower and Vegetable Soup

Image Courtesy of Karen Luchesi

Karen Luchesi
This recipe for cauliflower and vegetable soup is full of lung strengthening foods and is excellent for emotional grounding. Vary the herbs according to your tastes.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4-6 servings


  • 1 head cauliflower
  • 2 tablespoons olive oil
  • 1 medium sweet onion, chopped
  • 1 leek, white and pale green part only, chopped
  • 2 carrots, chopped
  • 1 medium white Japanese yam (or one large Yukon gold potato), peeled and chopped
  • 1 stalk celery, chopped
  • 6 cups water
  • 1 bay leaf
  • 1 branch fresh thyme
  • 2 pinches sea salt
  • 1/4 cup chopped fresh cilantro, dill or basil
  • Freshly ground pepper (optional for strict macrobiotic)


Cut 4 cups of small (1 inch) florets from the head of cauliflower and set aside. Chop the remaining cauliflower into 1 inch chunks.
Heat olive oil in a soup pot over medium heat. Add onion, leeks, carrots, yam, celery, and the rough chunks of cauliflower. Cook 5-7 minutes, until the onions are translucent. Add water, bay leaf, thyme, and salt. Bring soup to a boil, cover, reduce to a simmer and cook 20 minutes, or until vegetables are tender.
Remove from heat. Remove and discard the bay leaf and thyme branch. Blend soup base with a vertical blender (or in small batches in a regular blender). Adjust seasoning if needed. Return to medium flame, add cauliflower florets, and cook an additional 10 minutes. Add cilantro, a few grinds of pepper and serve immediately.
Note: If you are not eating the soup right away, add the cilantro when it is being served.
Serves 4-6
Copyright 2010 by Jen Hoy
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