Creamy Cauliflower Soup


by: Seena Koshy

Good morning / Afternoon / Evening everyone.. Today I am presenting before you an easy and creamy, healthy and delicious soup. Here rainy season has started and so this soup is good enough to warm up one’s winter evenings.. It’s my favourite Cauliflower Soup!! I love all kinds of soup, whether it’s with vegetables or with any non-veg items. It’s something we always order when we go out to eat. Soups are similar to stews, but stews have more liquid content than stews. Soups are sometimes even used as a remedy for cold. Sometimes the doctors prescribe us to have a soup to get cure from cold and flu. When we were small kids I remember my mom used to make mutton soup on every Sundays. Wow, the taste is still there on my taste buds!! ? She makes it with mutton bones. She used to serve it on every Sunday at dinner as a starter. My brother wanted the big bones to suck.. Mamma, I love those days dearly.. Our schooling started in Chennai, the capital of Tamil Nadu, one of the Southern states of India. We were there in Chennai at that time and having so much fond memories related to it. Our neighbours, Diwali celebration, the school we studied, the teachers, our friends, the railway line which passes very close to the school etc. etc. I can’t forget how much we got scared of the big cock which chased us in our tuition miss’s house. We bought a small farm land there which was having cultivation of so many vegetables and we used to go there on weekends to see the progress.. Coming back to the soup.. ? Soups are of two varieties – clear soup and thick soup. This cauliflower soup is thick as I have pureed the fried cauliflower and then added milk and cream. This soup I made on this Thursday with left over cauliflower. I was wondering what to do with the left overs and this was the only easy option left with me other than using it for making Avial- HERF, (a mixed vegetables in coconut based gravy) with left overs. Usually I make avial with left over vegetables. An easy way to make use of the left overs!! Thank God, it came out superb though I made it for the first time. ? This is my second soup posting in my blog. The first one was Carrot Soup HERF. This cauliflower soup is filling and packed with flavours. You should take care of the quantity of water you use for making soup. Adding excess or less water will definitely give soup a non-appealing taste. I have used Knorr’s Bouillon Chicken Stock to make the broth which provides instant flavour for soups. These cubes are to be dissolved in water before using or even adding the cubes direct to the boiling water also would work out. In ancient times people used to make stock which is really time consuming and now ready made ones are there and is available in grocery stores. Friends, this is an awesome soup which you can serve as starter for your parties, especially for dinner parties. This soup everyone will love. Adding milk gives it a silky smooth finish. I have added salty bacon and cream which gives this soup its richness. Preparation Time: 15 minutes Cooking Time: 20 minutes. Servings: 5


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serves: 5

1 medium Cauliflower, broken into small florets

1 Chicken stock – cube (I have used Knorr chicken stock cube)

1/2 cup Cream

1 cup Milk (whole)

2 slices Bacon – (julienned)

1 tbsp Olive Oil – (I have used Extra Virgin Oil)

1 Spring Onions – (washed and dried, thinly sliced)

2 Onion – (medium)

1 Garlic – bulb (sliced)

2 Potato – nrs., diced

Salt – as needed

1/2 tsp Black Pepper Powder

Nutrition Facts
Creamy Cauliflower Soup

Servings Per Recipe: 5

Amount per Serving

Calories: 261

  • Total Fat: 10.9 g
  •     Saturated Fat: 4.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 25 mg
  • Sodium: 234.8 mg
  • Total Carbs: 33.2 g
  •     Dietary Fiber: 5.1 g
  •     Sugars: 5.6 g
  • Protein: 10.1 g

how is this calculated?

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1.  * Take a saucepan and fill it with 3 cups of water. Bring the water to boil.

2.  * Drop 1 chicken broth cubes in to the boiling water. Whisk it well until the vegetable broth is well incorporated and the cubes are thoroughly dissolved. Once it is done, keep it aside.

3.  * Heat olive oil in a saucepan on medium heat.

4.  * Then toss onion, garlic, cauliflower and potato in order on medium high heat until the veggies are fork tender. Keep it aside till it gets cool.

5.  * By this time, heat small pan with oil and slightly fry the bacons over medium high heat until crisp and keep it aside.

6.  * Transfer the sautéed cauliflower, onion and potatoes to a blender and add the chicken broth. Blend it until it gets smooth.

7.  * Heat very little oil in a pan and add milk. When it comes to boil, add the pureed mix to this and mix it thoroughly.

8.  * To this add the spring onion and cream and mix it well.

9.  * Add salt and mix it again.

10.  * Season it with freshly ground black pepper.

11.  * Turn the heat down to medium low and mix it well.

12.  * Next add the crispy bacons and mix well.

13.  * Do a salt test and add salt if necessary.

14.  * Top it with Spring onions, some extra crispy bacon pieces and little cream.

15.  * Your cauliflower soup is ready to be served.

16.  * Serve it hot with some toasted bread sticks.

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Kathy M


this looks delicious