Total Time
Prep 15 mins
Cook 30 mins

A nice low fat, heart-healthy Cauliflower soup. To make this vegetarian, substitute vegetable broth for the chicken broth.


  1. In a large pot, combine broth, cauliflower, carrots, and onions. Bring to a boil.
  2. Reduce heat and simmer 7 to 10 minutes, until vegetables are tender.
  3. Puree in a blender or food processor. Return to pan.
  4. Add milk and heat thoroughly, but do not boil.
  5. Stir in nutmeg and pepper.
Most Helpful

5 5

Excellent delicious creamy soup! I used baby precleaned carrots and so therefore I did not chop them up. I used the recommended chicken stock as well as frozen cauliflower florets. I also doubled the soup. I pureed the soup with a blender in batches. I enjoyed the soup very much and I was the lucky one to get the only non-pureed baby carrot. How it escaped the blender, I will never know. I also loved the flavor added by the addition of the nutmeg. Made for PAC Spring 2013.

5 5

This is very simple and tasty. I put it together this morning while DS had breakfast, and by afternoon the flavors had melded beautifully for a nice lunch. This gets the fifth star for two reasons: veg soup is a great way to get toddlers to eat veggies and this soup is no exception, and I have been paying out the nose for organic canned veg soup because of it. So not only did this make a yummy meal for us that DS will eat but it also will save me boatloads of money in the long run. Thanks for posting! Made for Healthy Choices ABC.

4 5

Carrots nicely complement the cauliflower. Excellent low fat, low sodium way to get your veggies. Substituted low sodium vegetable broth for chicken broth with good results.