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A low calorie, delicious vegetable soup featuring cauliflower. Zucchini is added as a thickener and it tastes great!
- Heat the olive oil in a pot, add the onions and crushed garlic. Stir fry for 5 minutes, then add salt, pepper, and cumin, plus the chopped cauliflower and cubed sweet potato. Cover with water and add bullion (may be a little more or less than 4 cups, but make sure the vegetables are just covered). Bring to a boil and then turn the heat down for 20 minutes. Puree half in the blender with the raw zucchini (I put it in the food processor but you can probably just blend it if it's pre-chopped) and add back in to the soup. Add more spices to taste.
Do love your cauliflower soup, for sure! I pretty much followed your recipe, but did season it with a small amount of salt & 2 good shakes of lemon pepper! Loved the garlic & the sweet potato in this, & I'll be making it again, without a doubt! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]