Creamy Cauliflower Soup

Chana Schapiro Chana Schapiro
5.0 (7 reviews)

Perfect for those days when you have no time to waste. Quick, easy and a delicious soup.

1h 6
Easy Vegetarian Pescatarian Parve

Directions

Prepare the Soup

  1. Saute the onion and garlic cubes in oil.

  2. Once the onion is golden brown, add in the cauliflower, chicken consomme, water , salt and pepper. Bring to a rolling boil.

  3. Lower fire and simmer for 45 minutes.

  4. Blend the soup.

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What Cooks Are Saying

5.0 out of 5

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7 Comments

sarah liebermqn •

how many servings do I get

Raquel Malul Kosher.com Team •
Reply to sarah liebermqn

This is serving for 6

Cook Book •

A weekly favorite!! I saute the onions with butter and change one cup of water to milk - BEST soup ever!!

tzivia solomon •

deeeelicious!!! as easy as one two three, and tastes out of this world!
makes a little bit, so double the recipe

Cook Book •

bag frozen cauliflower Love this soup! I substitute one cup of water for milk to make it more creamy - a favorite! Dont remember what I did in the past though - I live in Israel so not sure... Does one bag mean 16 oz. or 32 oz.?

Raquel Malul Kosher.com Team •
Reply to Cook Book

We are so happy to hear that you're enjoying this recipe. It calls for a 24 oz. bag of cauliflower.

Hannah •

Delicious Soup! I read the first review and relied on it so I made a double revip e so that I can freeze some containers. The soup was a great hit. Already passed it on to my fam!

Chaia Frishman •
Reply to Hannah

Amazing.