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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.

  • 2 Tbsp. Country Crock® Spread
  • 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)



Amount per serving

Calories from Fat50
Total Fat5g
Saturated Fat2g
Trans Fat0g
Total Carbs18g
Dietary Fiber4g
Vitamin C130%
Vitamin A15%


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Melt Country Crock® Spread 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.