Potato Cauliflower Soup

Total Time
Prep 1 min
Cook 0 mins

Ingredients Nutrition


  1. In a 4-quart soup pot, heat the oil and saute the onions, dill weed, and thyme until tender and beginning to brown.
  2. Add cauliflower and cook a few minutes more. Add stock or water and potatoes.
  3. Cover and cook on medium heat until tender (approximately 30 minutes.) Remove from heat, and in a blender puree approximately half the soup (or 6 cups), 2 cups at a time. Return puree to soup pot. Simmer on lowest heat, and add bay leaves, salt, pepper, and tamari.
  4. Cook approximately 20 minutes more uncovered, stirring occasionally.
  5. Mix cream with flour and stir to smooth out lumps.
  6. Turn off heat and add to soup along with parsley.
  7. Check seasoning.
  8. Thin with water or milk if the soup has gotten too thick after sitting.
  9. Reheat if necessary and serve.


Most Helpful

Simple to make and tastes great!

Leslie LEE May 07, 2001

This has become my family's favorite soup and I make it all the time. My three kids love it! I don't care too much for dill, so I replace it with marjoram. In summer I use fresh herbs. Sometimes I add 4 pieces of chopped bacon because my hubby loves meat. And instead of the cream I've used whole milk or a can of fat free evaporated milk. Both are good. Great recipe!

amybilyk December 08, 2009

This is great soup. I increased the soy sauce, but used a little less flour. Very rich and delicious soup - a hit with everyone at the table!

vrvrvr June 27, 2011

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