Chamomile Cauliflower Soup

"Got this from a tea bag box. Have not made yet but plan to when weather turns chilly again."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:




  • Boil water and tea bags in large saucepan for 5 minutes. Remove tea bags. squeezing the excess liquid into the pan. Add the cauliflower to the tea, cover and simmer for 15 minutes or until tender. Drain, reserving 1 cup of the liquid.
  • In small pan, saute the onions and celery in the butter until the onions are clear. Put in a blender with the cauliflower, salt and pepper, and the reserved cooking liquid.
  • Blend until smooth and serve.
  • For thinner soup, reserve and add more liquid; for thicker soup reserve and and add less.

Questions & Replies

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  1. Cindy C.
    I really enjoyed this soup. Although I did make some changes, I didn't use the tea so I added half a cup of coconut milk almost at the end right before blending it. I also boiled a cup of shitaki mushrooms. It was one of the best soups I've made so far.
  2. Raehn
    This is a good soup! Not a great soup since my daughter didn't slurp it up, but I'll definitely enjoy it! It needs a little zing of something, but not sure what... will play around with it in the future to add a bit of zing!
  3. Valeria
    This is actually optimal to make in the summer or fall, when both cauliflower and celery are in season. It's a great soup that's filling. I think the next time I'll put a dollop of plain yogurt on top!
  4. Erlkonig
    excellent recipe. Finally a soup which has good taste that doesn't go bad quickly from meat inside. I would suggest adding a little lemon juice too, since it helps bring out the flavor more.
  5. *Parsley*
    This soup is unique and delicious! If you didn't know there was tea in it, you wouldn't be able to guess would know it's a unique flavor, but you couldn't pinpoint it unless you knew. This soup gets VERY thick like a bisque. I do love thick soups. I used ALL the reserved liquid, which was only about 1 1/2 cups (a lot simmered off). You could actually start off with 4 cups of water for the tea (reserve it all after draining cauliflower). Or if it's too still to thick for you, make extra tea to add in later, or even add some milk. Thanks for a terrific and unique soup recipe, Happy Harry. I'll be making this again!


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