Cauliflower Soup

Cauliflower Soup

Give our Cauliflower Soup recipe a try and you won't be disappointed. Every spoonful is full of flavor with a blend of spices and veggies that'll really whet your appetite.
  • 35 mins

    Cooking Time

  • Difficulty

  • 10 mins

    Prep Time

  • 4 People


  • 2 Tbsp. margarine
  • 1 leek (white part only) *, chopped
  • 4 cups water
  • 1 head cauliflower, separated into florets
  • 1 medium all-purpose potato, cut into 1-inch cubes
  • 1 Knorr® Vegetarian Vegetable Bouillon Cubes
  • 1 bay leaf
  • 1 tsp. dried thyme leaves, crushed
  • 1/4 tsp. ground black pepper
  • 2 slices bacon, crisp-cooked and crumbled (optional)

  1. Melt margarine in large saucepot and cook leek over medium heat, stirring occasionally, until tender, about 4 minutes. Stir in water, cauliflower, potato, Knorr® Vegetarian Vegetable Bouillon Cube, bay leaf and thyme. Bring to a boil over high heat. Reduce heat and simmer covered, stirring occasionally, 30 minutes or until cauliflower and potato are tender. Remove bay leaf.

  2. Puree soup with hand-held/immersion blender or in blender. Season, if desired, with salt and ground black pepper. Garnish with bacon.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 130.0
Calcium (g) 6.0 %
Carbohydrates (g) 18.0 g
Cholesterol (g) 5.0 mg
Fat (g) 5.0 g
Fiber (g) 4.0 g
Iron (g) 8.0 %
Protein (g) 6.0 g
Saturated Fat (g) 2.0 g
Sodium (g) 590.0 mg
Sugars (g) 4.0 g
Trans Fat (g) 0.0 g

Hints & Tips

*Substitution: Use 1/2 cup chopped Spanish onion. 

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