Total Time
45mins
Prep 10 mins
Cook 35 mins

This is a WW friendly recipe. We've had it twice, and love it! I tried it with dried dill, and prefer it without the dill.

Ingredients Nutrition

Directions

  1. In lg saucepan over medium heat, combine onion and olive oil; cook stirring until onion is tender, 3-5 minute.
  2. Add cauliflower and cook, stirring, another 3-4 minutes longer.
  3. Add cubes, water, and milk to pan and bring to a boil. Reduce heat to maintain gentle simmer, cover pan and cook another 30 minutes, until cauliflower is very tender.
  4. In blender, puree soup in batches. Return to pan over md-low heat. Whisk in cheese and continue stirring until cheese is melted.
  5. Whisk in dill and serve. Optional - We didn't like the dill.

Reviews

(3)
Most Helpful

Great recipe. We subbed laughing cow cheese wedges melted for the cheddar.

Melanie Adrienne January 01, 2011

This was a good recipe with a few changes. I added 3 garlic cloves that I then sliced. I cut back on the chicken bouillon cubes and added a fair bit of ground pepper. I then added some diced cooked ham which was left over in the fridge. The ham had been cloved and added a delicious flavour. I also added a large diced potato to thicken the soup. I did not use the dill, but you could add chili flakes if you like things a bit spicey. I will make this again.

Dutch Masala March 27, 2008

For a reduced-fat version, this is great! After pureeing, the cauliflower itself thickens the soup. I used 1% milk instead of nonfat, but ut fat elsewhere by using cooking spray in place of the olive oil. I love dill, so I added it (it was dried, so only 1 tbsp) and I thought it was fantastic. The flavor was very prominent. But as I said, I LOVE dill. Those who don't care for dill might want to leave it out, but definitely use another herb instead.... maybe a tsp or so of thyme. Of course, reduced-fat cheese doesn't melt quite as smoothly, so there was some visible specks of yellow, but nothing to panic about. Thanx for sharing this great soup. I'll be using this recipe again.

*Parsley* January 08, 2008

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