Thursday, March 25, 2010

Cream of Cauliflower Soup

Let's give a twist to cauliflower soup with this yummy recipe. Turmeric,cumin, coriander and a touch of lime give this soup extra zing. Extra portions can also be frozen; just leave out the cream and add it later when you are ready to serve it.

So here goes, start assembling those ingredients:

8 cups chicken broth or vegetable broth
2 tablespoons butter
1teaspoon freshly grated ginger
1 leek, white part only, chopped
2 stalks celery; diced
1 large shallot chopped or onion chopped
2 carrots chopped
1 potato diced1/2 cauliflower, cut into small pieces
2 tablespoons flour
1 bay leaf
1/4 teaspoon turmeric
1/2 teaspoon each cumin and coriander
Salt and pepper to taste
1/2 cup 15% cooking cream
juice of 1/2 lime (zest is optional to be used as a garnish)
cilantro or parsley for garnish

Heat the butter in a large pot and saute the onions until golden brown. Add the garlic, leek, celery, carrots, spices and continue cooking on medium heat for about five minutes. Stir in the flour and cook for 1 minute. Gradually stir in the broth. Add the potatoes, cauliflower and bay leaf. season with salt and pepper to taste Cover and simmer for about 30 minutes. Blend with an electric hand blender until desired consistency. Add the cream and lime juice and continue to cook for an additional 10 minutes. Garnish with cilantro or parsley (lime zest optional).


  1. Now I'm regretting not picking up the cauliflower at the grocery store today. Will definitely try this one soon!


  2. Hi Marilyn,

    Give me some feedback if you get around to making it. The lime gives it a tangy taste.