Unbelievable Fat-Free Cauliflower Soup

Total Time
Prep 10 mins
Cook 30 mins

This is a simple, healthy recipe. I couldn't believe that cauliflower and water could be so creamy and flavorful. I added curry powder after pureeing the cauliflower. You could also add chicken boullion to the water and/or fresh herbs.

Ingredients Nutrition


  1. Add cauliflower to food processor and pulse until finely chopped.
  2. Transfer to a large pot and cover with water.
  3. Boil until cauliflower is completely tender and there are no more floating pieces - about 30 minutes (the time will depend on the size of the cauliflower bits).
  4. Take mixture back to food processor and puree until completely smooth. It's important to fully puree the the cauliflower - until it's very creamy.
  5. Season with salt and pepper to taste, adding more water if necessary.
  6. Serve.


Most Helpful

This is a good soup base, though it definitely needs jazzing up. I made liberal use of salt, cayenne pepper, curry, soy sauce, sriracha, and balsamic vinegar... and then I topped it off with parmesan shreds and toasted almond slices. After that, my family pronounced it good. This was on a night when my cauliflower-averse partner was on a busines trip to Antarctica; when he returns, I have a mind to make it and say it's potato soup and see if he buys it ;) Thanks for the recipe! I might try it with veggie broth instead of water next time.

Geri by the Sea January 06, 2013

Totally Guilt-Free!! Really super! I added onion, carrot and celery sauteed in a teaspoon of olive oil. I steamed the cauliflower, reserving the steaming liquid to thin the soup. I also put a little grated asiago on the side to sprinkle on top. The next day I added leftover steamed broccoli to the leftover soup - delicious! I will make again!

ChandraSoleil September 30, 2010

This recipe was absolutely, amazingly delicious! I really didn't believe I would like it but this is definitely a keeper. It's a great soup, even for those who aren't avoiding fat, etc. Btw, thank you VickyJ for pointing out the salt typo. I used just 1 tsp and it was perfect for a large head of cauliflower. I also added the freshly ground pepper prior to pureeing it & found that the soup ended up nice & spicy (yum!) If you don't like it spicy it's probably better to add the pepper after the second puree (like the recipe says). Other than those 2 changes, I made it just as described & it was fantastic. Thanks for the recipe Reddyrat!

joy of jess January 31, 2009

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