Thick and flavorful! The amount of herbs is just right. I used chicken stock in place of vegetable. I used russet potatoes, so I did peel them. I loved the partially blended texture..... it was creamy and thick, but yet still had some chunks of potatoes and cauliflower. Thanx for a great new low-fat soup recipe! This will make some great warm lunches this winter!
I made this soup for my daughter. Even without dill and parsley-which she dislikes- it was excellent. I had no heavy cream so made a light white sauce using evaporated milk. Definitely a 'keeper'!
This had a great flavor. You could taste the cauliflower without it being too cabbagey. The potato flavor was ther too. I followed the directions exactly. I will make this one again.
It was okay after adding some Parmesan, but still needed something...
This soup was by far one of the best and easiest I have made. I added a large clove of garlic, used a whole head of cauliflower, increased the stock to 5 -6 cups, also omited the soy sauce as i used sea salt. So good we ate soup for 3 days straight! Thanks for posting an excellent and healthy receipe.