Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This is a nice cauliflower soup that my mother used to make. I've added my own touch to it. If you are not a vegetarian, chicken stock would be lovely instead of the vegetable.

Ingredients Nutrition


  1. In a large soup pot combine the vegetables and stock. Bring to boil, reduce to low, and simmer for about 40 minutes, or until all vegetables are soft.
  2. Drain the vegetables, reserving the stock.
  3. Mash the vegetables together with a potato masher until rather smooth -- you want a few chunks but mostly smooth.
  4. Return the vegetables to the stock and begin to heat over low heat.
  5. Add the cheese, buttermilk, dill, salt and pepper. Stir constantly and heat until all is hot -- do not bring to a boil. If you want this thicker you can add some milk combined with flour.
  6. Serve with more cheese on top and lots of pepper.


Most Helpful

I was looking for a recipe using Buttermilk and Cauliflower, and this fit the bill. I did not have dill so I substituted parsley, and added a couple dashes of Worchestershire Sauce. It was extremely easy to make, and also very easy to customize.

Schmack March 13, 2011

I'll have to try this again some day to get a true sense of whether it will join the ranks of my 'every day' recipes, but as an experiment with a new soup (and one without the redeeming factor of having meat!), I was pleasantly surprised.

Lanalynne December 04, 2007

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